# Effect of leavening agents on Maillard reaction products in the crust of traditional French bread

Romane Troadec, Céline Niquet-Léridon, Sofia Nestora, Stéphanie Regnault, P.M. Anton, Céline Jouquand

► To cite this version:

Romane Troadec, Céline Niquet-Léridon, Sofia Nestora, Stéphanie Regnault, P.M. Anton, et al.. Effect of leavening agents on Maillard reaction products in the crust of traditional French bread. IMARS14: Protein glycation in food, health and disease, Sep 2021, Doha, Qatar. hal-04261336

HAL Id: hal-04261336

https://hal.science/hal-04261336v1

Submitted on 26 Jan 2024

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Romane Troadec, Céline Niquet-Leridon, Sofia Nestora, Stéphanie Regnault, Pauline M. Anton, Céline Jouquand
ULR 7519 Transformations & AgroResources, Institut Polytechnique UniLaSalle, Université d'Artois, France.

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## INTRODUCTION

### Consumption of bread in France:

45 kg of bread / year / person – Main source of carbohydrates in the daily diet. Yeast and sourdough fermented bread most commonly consumed.

### Maillard reaction products (MRPs) in bread:

Contribution to the development of the aroma, taste (volatile compounds) and color (melanoidins) of bread.

### Among MRPs In the crust :

- **Aldehydes** : Volatile compounds generated by the Strecker degradation.

- **Melanoidins** formed at the last stages of MR: suggested to have health benefits (anti-inflammatory and bifidogenic effects). (1) (2)

## AIM

Evaluate the effect of leavening agents on the formation of the Strecker aldehydes and melanoidins in the crust of yeast or sourdough french breads.

## MATERIALS AND METHODS

Yeast bread (YB) and sourdough bread (SB) were prepared according to an artisanal process.

### In the dough - Maillard reaction precursors assays :

- HPLC-ELSD → Fermentable sugar content

- SDS PAGE → Protein fractions

### In the crust – Maillard reaction products assays :

- GC-MS → volatile compounds

- HPLC system coupled to a fluorescence detector → Water soluble melanoidins

## RESULTS

### BREAD DOUGH:

<table><caption>Table 1: Fermentable sugar contents (g/100g of dry matter) in YB and SB doughs (n=9).</caption><thead><tr><th>SUGARS (g/100g of dry matter)</th><th>TYPE OF BREAD</th><th>BEGINNING OF FERMENTATION</th><th>AFTER 26.5H OF FERMENTATION</th></tr></thead><tbody><tr><td rowspan="2">Maltose</td><td>YB</td><td>1654.6 ± 84.2 a</td><td>2814.5 ± 326.6 b</td></tr><tr><td>SB</td><td>2245.1 ± 62.7 a</td><td>3336.0 ± 108.1 b</td></tr><tr><td rowspan="2">Glucose</td><td>YB</td><td>217.2 ± 34.3 a</td><td>78.2 ± 7.2 b</td></tr><tr><td>SB</td><td>176.7 ± 21.6 a</td><td>267.0 ± 34.4 b</td></tr><tr><td rowspan="2">Fructose</td><td>YB</td><td>316.9 ± 33.0 a</td><td>176.6 ± 42.2 b</td></tr><tr><td>SB</td><td>170.5 ± 24.9 a</td><td>126.9 ± 27.1 b</td></tr></tbody></table>

Different letters in the same row indicate significant differences (p < 0.05). Student t-test for unpaired samples.

### BREAD CRUST:

<table><caption>Table 2: Relative concentration of some Strecker aldehydes in YB and SB crust (n=9).</caption><thead><tr><th>Strecker aldehydes</th><th>YB</th><th>SB</th></tr></thead><tbody><tr><td>3-methyl-butanal</td><td>0.36 ± 0.12 a</td><td>5.08 ± 0.38 b</td></tr><tr><td>2-methyl butanal</td><td>0.38 ± 0.16 a</td><td>2.93 ± 0.53 b</td></tr><tr><td>2-methy-propanal</td><td>nd</td><td>0.92 ± 0.21</td></tr></tbody></table>

Different letters in the same row indicate significant differences (p < 0.05). Student t-test for unpaired samples.

<figure><img src="image_4.png" /><figcaption>Figure 1: YB and SB doughs analyzed by SDS PAGE. Protein marker is on the left side. The molecular weight of the markers ranges from 5 kDa up to 250 kDa.</figcaption></figure>

<figure><img src="image_5.png" /><figcaption>Figure 2: Melanoidins in the crust of YB (White mark) and SB (black mark) according to the lightness (L*) of the crust (n=9).</figcaption></figure>

The Maillard reaction precursors were predominant in the dough of SB compared to YB.

### Different MRPs formation pathways:

- **Sourdough bread**: Strecker degradation

- **Yeast bread**: Melanoidization pathway

## CONCLUSION

Both types of leavening agent had a significant effect on the Maillard reaction pathways. The Strecker degradation could direct the Maillard reaction towards aroma generation rather than melanoidins formation, thus affecting the sensory quality of the crust.

<footnote>(1) HELOU, C., DENIS, S., SPATZ, M., MARIER, D., RAME, V., ALRIC, M., TESSIER, F.J., & GADONNA-WIDEHEM, P. « Insights into Bread Melanoidins: Fate in the Upper Digestive Tract and Impact on the Gut Microbiota Using in Vitro Systems ». Food & Function 6, n° 12 (2015): 3737-45. https://doi.org/10.1039/C5FO00836K</footnote>

<footnote>(2) JOUQUAND, C., NIQUET-LÉRIDON, C., JACOLOT, P., PETIT, N., MARIER, D., & GADONNA-WIDEHEM, P. « Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette: Food Quality of the French Baguette... ». Journal of Food Science 83, n° 10 (october 2018): 2424-31. https://doi.org/10.1111/1750-3841.14331.</footnote>