Cereal Chem 69:556-559   |  VIEW ARTICLE

Flavor Characterization of Breads Made from Hard Red Winter Wheat and Hard White Winter Wheat.

C.-Y. Chang and E. Chambers IV. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

Sensory flavor profiles for white pan bread and whole wheat bread made from hard red winter (HRW) or hard white winter (HWW) wheat were developed by a professionally trained panel. The flavors of crust and crumb were studied separately. HRW and HWW white pan breads had toasted, grainlike, wheat, yeasty, sour, and salty flavor notes in common for both crust and crumb. HRW crust was more yeasty than HWW crust and had an astringent character not found in HWW crust. HWW crust had a slightly burnt characteristic and gave a more toasted impression that did HRW crust. HRW crumb was sweeter and more dairylike than HWW crumb. HWW crumb had a phenoliclike note not present in HRW crumb. Although HRW and HWW whole wheat breads had similar flavor characteristics, the order of appearance and intensity of the flavor notes were different, and this gave a different flavor impression for the two breads. The complex flavor of the bran also was different for the two breads; each bread was readily identified by the characteristic flavor of the bran (either red or white).