2. Healthy Characteristics 3

Children’s view on bakery products & sourdough

by Pauline Semeria, Camille Dupuy - Lesaffre International

CONTEXT Children’s appreciation of bakery products is very important to foresee the future bakery market. In order to better understand the place of bakery products in children‘s diet, we questioned them on eleven bakery goods: where and when did they consume these bakery products? Where did they purchase them? How much did they eat ? Further more, their representation of the healthy aspect of those bakery products is assessed by a projective mapping method using pictures of healthy and unhealthy goods. Finally, a study focusing on sourdough breads is conducted to understand how each bread category is appreciated and described by children.

MATERIALS & METHODS

1. Place & moment of consumption 2. Healthy characteristics 3. Focus on sourdough bread consumption

Consumers: 130 French children; 12-years-old Consumers: 130 French children; 12-years-old Consumers: 65 French children; 5 to 15-years-old Test: Check-All-That-Apply Test: Projective mapping Test: Consumer test and focus group Protocol: a paper questionnaire with 10 pictures Protocol: 21 pictures are presented to children. 11 pictures Protocol: in blind condition, children are are shown to children to illustrate the place of illustrate bakery products and 10 illustrate other foods asked about their knowledge of sourdough bread consumption (in front of the TV, at sport, in the considered more healthy (vegetables, fruits, fish, …) or and their appreciation (without tasting). Then, they car, outside, at the canteen) and the moment of more unhealthy (french fries, mayonnaise, …). Children are smell & taste a sourdough bread and describe it with consumption (breakfast, lunch, after-school snack, asked to put all these pictures on a A3 sheet depending on their own vocabulary dinner). Children are asked to tick the pictures that their similarities, to circle the products they considere in a Data processing: Mc Nemar test best illustrated their consumption mode of each same group and name them using their own words. bakery product studied. Data processing: A PCA (spearman) on MDS table Data processing: AFM on frequencies of quotation (children verbatim in additional variable) is followed by and Cluster Analysis. a Cluster Analysis. RESULTS 1. Place & moment of consumption 2. Healthy characteristics

Products are clustered in 4 groups (see colours) that can be explained by consumption habits, Pain au lait, brioche, croissant, pain au chocolat are associated to frequencies and place of purchase. Axis 1 represents the level of consumption (from none to a lot). cake and candies in a group that represents pleasure and sweetness. Pizza and buns are bakery goods that are characterised by a consumption at restaurant, during family Pizza and buns are positioned in the salty, fatty, unhealthy group. It meal, in front of the TV and bought in supermarket. Fried doughs, crispbread, brioche and pain au is appreciated and associated to fries and mayonnaise (junk food). lait are in the group of products least consume. Croissant, pain au chocolat and sandwich bread are Cheese, vegetables, lentils and fish are clustered in the healthy and consumed in the car, at breakfast and after-school snack. Baguette is apart and described as the most 2.dislike Healthy products. Baguette,characteristics sandwich bread and sourdough bread are 1. Place and momentconsumed, of especiallyconsumption at the canteen or at picnic. Baguettes1. are Placemainly bought and in craft bakeries. momentassociated of toconsumption fruits in the “healthy, not sweet and fatty, crusty” group.

Observations (axes F1 et F2 : 68,04 %) Variables (axes F1 et F2 : 68,04 %) Observations (axes F1 et F2 : 68,04 %) Variables (axesBiplot F1 (axes et F1F2 et : 68,04F2 : 100,00 %) %) 3 1 3 1 2 ÎÎ4 groups of products after-school snack after-school snack are shown (see different candies 0,75 breakfast 0,75 1,5breakfast mayonnaise colours) and described cake Unhealthy 2 car 2 car fried dough fries by free verbatim used by sport sport Fatty bakery 0,5 1 bakery 0,5 pleasure children well described pain au chocolat pain au chocolat croissant pizza sweet I like it by the healthy / brioche croissant 1 brioche croissant salty and fatty 1 not consumedpain au chocolat not consumed 0,5 chicken unhealthy axis : baguette 0,25 crispbread baguette 0,25 picnic crispbread pain au lait picnic pain au lait buns sandwich bread sandwich bread pain au lait consumed a lot soft consumed a lot fried dough 0 wholewheat or fried dough 0 0 wholewheat or 0 0 salty -3 -2,5 -2 -1,5 -1 -0,5 0 0,5 1 1,5 2 2,5 3 sourdough bread sourdough bread F2 (45,06 %) (45,06 F2 brioche F2 (27,46 %) (27,46 F2 F2 (27,46 %) (27,46 F2

F2 (27,46 %) (27,46 F2 consumption F2 (27,46 %) (27,46 F2 consumption fish canteen I don'tcanteen like it -0,25 habits -0,25 -0,5 habits -1 -1 crusty, hard lentils with friends pain de mie with friends TV Few sugar TV -0,5 consumption -0,5 -1 cheese consumption few consumed supermarket frequencies few consumed3.Few fatty supermarketFocus on sourdoughfrequencies bread -2 crisp bread wholewheat and Healthy -2 family family sourdough bread vegetables buns -0,75 buns -0,75 -1,5 pizza pizza restaurant purchase place restaurant purchase place fruits baguette consumption

-3 -1 -3 -1 -2 F1 (54,94 %) -4 -3 -2 -1 0 1 2 3 4 -1 -0,75 -0,5 -0,25 0 0,25 0,5 0,75 1 -4 -3 -2 -1 0 1 2 3 4 -1 -0,75 -0,5 -0,25 0 0,25 0,5 0,75 1 F1 (40,57 %) F1 (40,57 %) F1 (40,57 %) F1 (40,57 %) Wine, alcohol, grape 5 Yeasty, fermented 4 Sour, lemon, hot pepper, bitter 10 Wine, Bread 3 alcohol, 3. Focus on sourdough bread consumption Wheat, flour 3 Yeasty, grape Oil, vinaigrette 4 fermented 78% of children surveyed do not know what is a sourdough bread and 8% think that is a bread that rises by itself. When they smell or taste a sourdough bread, they significantly appreciate it : more than 60% declare they like it. They characterize Sour, lemon, hot the flavours of the crumb using 6 categories of verbatim represented in bubbles of differentes sizes ( the size is proportional to the pepper, bitter number of quotes). A majority perceived a sour taste associated in their mind to lemon, hot pepper & bitterness. They also describe Wheat, Oil, flour vinaigrette it with an alcohol, raisin, wine aromas (fruity aroma of sourdough) with fermented & flour characteristics. Bread

CONCLUSION The baguette is the most consumed bread product and mainly consumed in school restaurants and outside (picnic). 12-years-old children have a clear view of bakery products and sort them in 3 categories: healthy, unhealthy and sweet products. In this classification, breads with sourdough are positioned in the healthy group with baguette, crispbread and sandwich bread. Children said that they do not consume a lot of sourdough bread even if 60% like it. They describe it as a sour, fermented, winy (related to fruity?) product. Further thought can be given to better communicate on sourdough and suggest other ways to introduce it to children (in school cafeterias for example).

© 2018 Lesaffre - All rights reserved Combine yeast, bacteria & flours to create new flavours by Pauline Semeria, Camille Dupuy, Benoit Demiselle, Emilie Bryckaert - Lesaffre International CONTEXT Bakers can use Starter sourdough in order to bring taste & acidity to bread. Depending on the flours used for sourdough fermentation & the type of microorganisms in the Starter, many taste combinations can be created. Tests were carried out using 2 Lesaffre sourdough Starters with different ratios of yeast, homo- and heterofermentative bacteria. Both Starters contain a sourdough yeast strain and differ in the type of bacteria present. Starter 1 is composed of L. plantarum (homofermentative) and L. brevis (heterofermentative) in a 50/50 ratio; whereas Starter 2 contains L. brevis in higher percentage. Sourdough fermentations are conducted on 4 flours (rye T170, wheat T55, stoneground T80 and buckwheat T198) at 30°C during 18h for Starter 1 and 20h for Starter 2. 30% sourdough is added to the final dough of a standard wheat bread recipe (2h first fermentation + 2h final proofing). The present work aims at demonstrating this using 2 types of starters of different microflora characteristics, in sourdough fermentations on different flours. The breads obtained from baking these sourdoughs are then evaluated for their physico-chemical and organoleptic profiles in order to highlight the specifities of each final bread product.

MATERIALS & METHODS Instrumental method Descriptive sensory method : Q.D.A. Dynamic sensory method : Time Intensity pH of bread crumb Expert panelists: 13 people Expert panelists: 8 people; 2 repetitions TTA (mL) for 10g of crumb : addition Protocol: Quantitative Descriptive Analysis (Q.D.A.) is managed Protocol: panelists are asked to quote sour intensity during of NaOH 0,1M to reach pH = 6,6 Data processing: PCA and Cluster Analysis all the tasting period. Standardized sample size. RESULTS Analytical results

Rye Wheat Stoneground Buckwheat With Starter 1, big differences are noticed depending on the type flour used. Rye and buckwheat flour sourdoughs give bread with higher pH and low TTA (around 2mL). pH 5.7 4.5 4.7 5.8 Higher acidity level is reached using wheat or stoneground flour. Starter 1 TTA (mL) 2 6.2 5.6 2.2 With Starter 2, fermentation on rye, stoneground and buckwheat flour are perceived quite similar in terms of instrumental data with pH around 4,5 and TTA up to 7mL. pH 4.5 4.6 4.4 4.5 Starter 2 Bacteria type and ratio seem to have little impact on wheat flour fermentation TTA (mL) 7.8 5.8 7.5 7.9 whereas it is strong on rye and buckwheat (+ 5mL TTA). Sensory results

A.C.P. des moyennes Pdt./Att. Plan 1 - 2 Constante BiPlot : 10,53034 Impact of Starter 2 on different flours

buckwheat aroma Sour intensity Sensory description 10

8 buckwheat smell

6 Starter 2 Wheat acetic aroma Starter 2 Rye 4 fruity aroma Sour intensity Starter 2 stoneground Sensory description 10 STARTER 1 BUCKWHEAT 2 ) % 9

, 8

7 sour ( STARTER 2 RYE 0 Time 2 STARTER 2 BUCKWHEAT 0 20 40 60 80 100

e acetic smell x fruity smell A 6 rye smell Starter 2 Wheat rye aroma When a focus is made on evolution of sourness perception in the STARTER 2 WHEAT Starter 2 Rye sourdough smell time, itSour is4 intensityinteresting to see that there are big differences in the most STARTER 2 STONEGROUND Starter 2 stoneground acid group.10 With rye flour, the acidity is perceived slightly stronger STARTER 1 RYE STARTER 1 WHEAT and lasts2 longer in mouth (+40%). STARTER 1 STONEGROUND 8 0 Time 0 20 40 60 80 100 6 sourdough aroma Impact of Starter 1 and 2 on wheatStarter 1 Wheat flour wheat flour aroma 4 Starter 2 Wheat wheat flour smell Sour intensity 10 2

Axis 1 (77,0%) 8 0 Time 3 groups of breads are identified showing that depending on the flour used, the sourdough fermentation 0 20 40 60 80 100 6 leads to different aromatic profiles. Y axis is strongly linked to sourness, acetic and sourdough flavours and Starter 1 Wheat discriminate the 3 groups. 4 Starter 2 Wheat

Bread with Starter 2 on rye, wheat and stoneground flour compose a group characterised by 2 strong sourness, acetic and sourdough flavours. Starter 1 on buckwheat and rye flour are at the 0 Time opposite of the map because they are not very sour and have slight acetic & sourdough flavours. 0 20 40 60 80 100 The intermediate group, with intermediate sourness is compose of Starter 1 on wheat flour, Starter 1 on For the case of wheat flour, instrumental data did not show stoneground flour and Starter 2 on buckwheat flour. differences depending on the Starter used. Sensory methods showed

A strong impact of Starter 2 on rye flour vs Starter 1 has to be noticed. The aroma profile is greatly modified. the impact : +2 in intensity at Tmax and 10% more longer in mouth.

CONCLUSION This study allows to conclude on the most interesting associations between flours, yeast and bacterias to obtain a desired acidity. Fermentation with Starter 1 which mixes homofermentative L.plantarum and heterofermentative L.brevis with yeast, reaches more sourness with wheat & stoneground flour vs rye and buckwheat flour (confirmed by analytical & sensory results). Fermentation with Starter 2 comprised of the heterofermentative L.brevis and yeast is well adapted to rye flour giving high sourness. Bakers can offer a large aromatic range to final consumers, obtaining different typicity thanks to combining fermentation various flours and yeast/bacterias in fermentation.

© 2018 Lesaffre - All rights reserved A new way to develop sourdough breads: analyze dynamically the consumers’ appreciations by Marine Baudin, Camille Dupuy, Caroline Vandermersch - Lesaffre International

CONTEXT Considered as the best source of various and strong aromas, sourdough breads have been more and more developed by bakers since the 2000’s. Moreover, these breads contain different types of acids which are correlated to chewing kinetics. Indeed, the acidity could enhance flavors or modify aftertaste in mouth. That is why it is interesting to develop a method to describe dynamically these breads and to relate this information to consumer appreciation.

MATERIALS & METHODS

Panelists: 16 smell and taste expert panelists PROTOCOL Sourdough Product 1 Products: 10 breads’ profiles done > 3 significantly different breads Fruity 1 1. Place the sample in the mouth and select Wheat identified for this study (1 control and 2 sourdough breads S1 and S2) the 1st most dominant attribute felt in the list. Rye 50 sec Sensory method: TDS (Temporal Dominance of Sensations) – Smoky 2. Select an attribute each time a new Acidic Measures the dominant attributes of a product throughout a tasting dominant sensation appears. I swallowed Do not forget to click on this button period. The panelists have been previously trained on the attributes* assessed. (*Refer to “Le Pain in words” for more details (1)) 3. After swallowing, indicate “I swallowed” and wait until the end of the chronometer Attributes: sourdough, fruity, wheaty, rye, smoky, acidic, “I swallowed” (50 seconds (sec)).

Panelists: 44 initiated or naive panelists PROTOCOL 4 sec 2 Products: the same 3 selected breads 1. Put the sample in the mouth Sensory method: Progressive liking – Dynamic and descriptive 2. Chew it during 4 sec and spit it. measure of the appreciation intensity at specific times (4 sec, 12 sec Product 1 Appreciation at 4 seconds and after swallowing). 3. Assess your product’s appreciation 0 sec 12 sec These times were determined thanks a thesis in sensory analysis (2) on a scale. I don’t like I like and from the most significant data obtained with the TDS method. 4. Repeat the procedure twice 0 10 (12 sec and after swallowing). Swallow

Statistical analysis: Combination of both results using an Agglomerative Hierarchical Clustering (AHC), a Principal Component Analysis (PCA) with 9 products 3 (3 different products at 3 different times) and a preference mapping (PREFMAP) with the software XLSTAT. RESULTS

PCA PREFMAP

Appreciation 100% PCA (axis F1 and F2 : 84,50 %) 4 acidic Group 4 : + acidic 3 S2 swallowed Group 3 : + rye, smoky ; 2 Group 1 : + white flour ; - white flour - rye, smoky, acidic, fruity 1 S1 12 sec smoky Control Control 0 S2 4 sec 12 sec swallowed S2 12 sec Control 4 sec S1 swallowed -1 white flour

-2 S1 4 sec rye fruity Group 2 : -3 + fruity sourdough

-4 -4 -3 -2 -1 0 1 2 3

F1 (63,16 %) 0%

PCA: 4 groups have been identified from AHC. There is more evolution during the 1st part of the chewing for product S1 than for product S2. This could be the result of the acidic notes appearing later, due to the flavor releasing process linked to the action of saliva and bread structure. PREFMAP: Consumers seem to prefer products with rye, smoky and fruity notes (group 3) whereas they dislike white flour notes (group 1). Product S2 is the most liked during tasting. However its appreciation declines significantly once it is swallowed. At this moment, the acidic taste has been totally released. In contrast, product S1 is preferred once swallowed than during tasting. Consumers may prefer breads with a wide and complex flavor than an isolated note.

REFERENCES: AFNOR Analyse sensorielle – Directives générales CONCLUSION pour la conception des locaux destinés à l’analyse 2010 / (1) LEMPA LESAFFRE “Le pain in words’ 2016 / (2) SOLENNE JOURDREN The combination of both methods could be a new tool for the development of sourdough based products, Thesis – Le processus oral, une étape clé à l’origine des propriétés bringing dynamical information on the consumers’ appreciation. Its perception evolves throughout the sensorielles de texture et d’arôme du pain 2016 / PINEAU N. & al. Temporal tasting, and differently depending on the product. dominance of sensations (TDS) as a sensory profiling technique 2015.

CONTEXT Salt content is one of the major health issues today. Consumer awareness is growing and the market sees numerous launches of foods displaying « low salt » claims. Nevertheless intake in Europe is still too high . The challenge is set as salt plays a major role in the taste of products as well as on the process and bread structure. In this work we developed a product allowing a significant reduction in bread salt content, without decreasing its organoleptic properties so that it may be fully adopted by consumers in their diet.

MATERIALS & METHODS BAGUETTE 0,45%BAGUETTE NaCl 1.8% NaCl Crumb color Step 1. Crumb color 2,24 2,21 BAGUETTE 0,45%BAGUETTE NaCl 1.8% NaCl Step 2. 10 Crumb color = White flour ?White flour 6 Crumb4,38 color 2,24 2,21 10 Fermented = White4 flour ?White flour4,45 6 4,38 Study existing functional ingredients for salt reduction andFermented their impact on4 the organoleptic4,45 Combine knowledge in fermentation and formulation to generate a novel = Blé mûr Ripe wheat 0,65 3 characteristics of wheat breads, direct baking process:= Blé mûr Ripe wheat 0,65 3 sourdough based solution for efficient salt reduction. Saltiness 1,91 Saltiness6,53 1,91 6,53 1. NaCl reduction: salt content of 1.8% and 0.45% on flour basis were compared by 15 - New product testing:5 Sourdough5 based preparation « SR40 » containing

expert panelists in appropriate sensory laboratory conditions, with QDA method. white ryeS al tin sourdough ess and KCl was tested in baking atWhite 5% flour ofw and compared Statistical analysis made using student t-test with a 5% threshold S al tin essto control breads at 1.8% and 1.4% salt. Salt intensityWhite profile flour during tasting was evaluated by 18 expert panelists using the DTS method. BAGUETTE 0,45% NaCl 2. Substitution by KCl: 2 ratios of KCl levels were tested against a control bread at 1.8% 0 BAGUETTEBAGUETTE 1.8% NaCl 0,45% NaCl NaCl ofw. Breads were evaluated by 15 expert panelists in appropriate sensory laboratory 0 BAGUETTE 1.8% NaCl conditions, with QDA method. Statistical analysis made using ANOVA (Analysis of Step 3. Varaiance) and an average comparison test (Newmans Keuls at a 5% of risk). Validating in different applications using triangle tests with initiated people. 3. Addition of sourdough: sourdough was prepared with Lesaffre LV2 starter on wheat Breads tested contained 1.8% salt or 40% salt reduction replaced by 5% SR40. flour (fermented 24h at 28°C) and added at 30% to the dough of a salt reduced recipe 1. Triangle testRi pe made wh eat by 23 initiated panelistsFermented comparing effect in classic containing 1.6%NaCl ofw. It was compared to a control bread at 1.8% NaCl and one industrial applications: tin bread, croissant and buns, statistical analysis a reduced salt content without sourdough. Salt perception was tested by 15 expert binomialRipe wheat test (probability 1/3) was used.Fermented BAGUETTE 0,45%BAGUETTE NaCl 1.8% NaCl panelists thank to a rankingCrumb color test and statistical analysis made using a Friedman test 5%. Crumb color 2,24 2,21 10 = White flour ?White flour 6 4,38 Fermented 4 4,45 1,8% NaCl Ratio NaCl/KClRatio 89/11 NaCl/KCl 61/39 = Blé mûr Ripe wheat 0,65 3 White flour smell 7,02 7,9 RESULTS7,27 White flour smell Saltiness 1,91 6,53 Fermented smell 3,15 3,5 3,92 10 5 Ripe wheat smell 4,68 5,2 3 Step 1. White flour aroma 6,5 5,7 5,83 S al tin ess Fermented smell S al tin ess WhiteFermented flour aroma 3,45 2,85 2,47 1,8% NaCl Ratio NaCl/KClRipe wheatRatio 89/11aroma NaCl/KCl 4,88 61/39 4,5 3,38 5 BAGUETTE 0,45%BAGUETTE NaCl 1.8% NaCl Crumb color White flour smell 7,02 Metallic7,9 7,270 0,5 4 White flour smell Crumb color 2,24 2,21 10 Saltiness BAGUETTE6,55 0,45% NaCl5,92 4,9 1,8% NaCl Fermented0 smell 3,15 3,5 3,92 10 = White flour ?White flour 6 4,38 BAGUETTE 1.8% NaCl Fermented 4 4,45 Ripe wheat smell 4,68 5,2 3 Metallic 0 Ripe wheat smell Ratio NaCl/KCl 89/11 = Blé mûr Ripe wheat 0,65 3 White flour aroma 6,5 5,7 5,83 S al tin ess Fermented smell Ratio NaCl/KCl 61/39 Saltiness 1,91 6,53 Fermented aroma 3,45 2,85 Fig. 1.2,47 When reducing 5 Ripe5 wheat aroma 4,88 4,5 salt level3,38 in white bread, Metallic 0 0,5 4 Fig. 2. Partial salt taste is significantly Ripe wheat aroma White flour aroma S al tin ess Saltiness 6,55 WheatWhite5,92 flour 4,9 substitution of NaCl decreased and so are 1,8% NaCl Ripe wheat Fermented by KCl generates other flavours such as Metallic 0 Fermented aroma Ripe wheat smell Ratio NaCl/KCl 89/11 BAGUETTE 0,45% NaCl metallic off-notes. 0 Ratio NaCl/KCl 61/39 ripe BAGUETTEwheat 1.8%flavour. NaCl Those However by are generally appreciated increasing the ratio by consumers and of NaCl in the blend, 1,8% NaCl Ratio NaCl/KClRatio 89/11 NaCl/KCl 61/39 unsalted breads show Ripe wheat aroma White flour aroma White flour smell 7,02 7,9 7,27 White flour smell a flavor profile similar Fermented smell 3,15 3,5 3,92 10 poor acceptability by the Ripe wheat smell 4,68 5,2 3 to full salt product White flour aroma 6,5 5,7 5,83 S al tin ess Fermented smell market. Fermented aroma can be reached. Fermented aroma 3,45 2,85 2,47 Ripe wheat Fermented Ripe wheat aroma 4,88 4,5 3,38 5 Metallic 0 0,5 4 Saltiness 6,55 5,92 4,9 1,8% NaCl Group 1 Group 2 Fig.Metallic 3. The impact of0 sourdough toRipe enhance wheat smell salt Ratio NaCl/KCl 89/11 perception in the crumb is confirmed. The addition of Ratio NaCl/KCl 61/39Less salty 1,6% salt 1,6% salt + 30% LV2 1,8% salt More salty 30% sourdough can correct a decrease of 10% salt in 1,8% NaCl Ratio NaCl/KClRatio 89/11 NaCl/KCl 61/39 the recipe for an initial dosage of 1.8%. White flour smell 7,02 7,9 7,27 Ripe wheat aroma White flour smell White flour aroma Fermented smell 3,15 3,5 3,92 Step 2. 10 Step 3. Ripe wheat smell 4,68 5,2 3 Fermented aroma Fig. 4. 1.4% NaCl White flour aroma 6,5 5,7 5,83 S al tin ess Fermented smell Fermented aroma 3,45 2,85 2,47 Attack Beginning of the chewing End of the chewing Swallowing content gives a bread 1,8% NaCl vs 1,4% NaCl + SR40 Ripe wheat aroma 4,88 4,5 3,38 5 with dominant cheat Metallic 0 0,5 4 Saltiness 6,55 5,92 4,9 1,8% NaCl flour note, and salt 1,8% NaCl Cardboard flavor Salty Metallic 0 Ripe wheat smell Ratio NaCl/KClSalty 89/11 Wheat flour perception is never 39% correct Ratio NaCl/KCl 61/39 dominant. With the 61% answer Wheat flour Wheat Wheat flour Wheat SR40 product, the wrong Lesaffre Solution Cardboard flavor answer flour Salty flour Salty dynamic taste profile Ripe wheat aroma White flour aroma is closer to the control 1,4% NaCl Cardboard flavor Wheat flour bread at 1.8% NaCl, Fermented aroma showing alternating Fig. 5. The triangle test shows Time (%) 0 50 100 salt dominance at the there is no significant difference end of the chewing. in the products tested

CONCLUSION The work carried out led to the development of a novel solution for salt reduction combining a specific liquid sourdough and mineral salt to efficiently reach 40% salt reduction in various bakery applications. Rheological properties of fresh breads are similar to that of a fully salted dough. Sourdough being known for improving crumb freshness, SR40 solution could generate an advantage to the baker and consumer increasing shelflife of reduced salt products. Further testing dedicated to texture analysis would be of interest here.

REFERENCES: Quilez and Salas-Salvado. Salt in bread in Europe : potential benefits of reduction. Nutrition reviews. 2012;70:666-678 Sinopoli and Lawless. Taste properties of potassium chloride alone and in mixtures with sodium chloride using a CATA method. J Food Sci. 2012;77:319-322 Silow, Axel, Zannini, Arendt. Current status of salt reduction in bread and bakery products - A review. J. Cereal Sci. 2016;72:135–145 Lesaffre Technical Library – Salt reduction in baked goods

© 2018 Lesaffre - All rights reserved Development of a predictive model on acidity and gasing power in liquid sourdough according to recipe & process parameters by Florence Delchambre, Rémi Poisot, Anas Malki, Simon Carrière, Emilie Bryckaert - Lesaffre International CONTEXT The sourdough is a mixture obtained by a symbiotic culture of lactic bacterias and yeasts that develops in a media made of flour and water. A wide diversity of sourdough can be observed according to the micro-organisms that inoculate the sourdough. But the maturation process parameters also enable us to reach as well such a diversity of sourdoughs. For this study, we worked using a constant and controlled microbiota in order to study the impact of recipe and process on acidity of liquid sourdoughs. More precisely, the impact of cereal (ash content), coupled with time/temperature of maturation and hydration rate of sourdoughs were studied. The sourdough were produced with freeze-dried starters and matured for 24 hours. The Experiment plan methodology and more precisely a response surface was chosen to drive this study. This enables to develop a predictive model on liquid sourdough acidity and gasing power according to recipe and process parameters. This methodology was applied for the different measured indicators: acidity level in the sourdough (pH, TTA, Sg, acid concentrations), type of acidity in the sourdough (Fermentation quotient) and rising power of the sourdough in a lean dough (gas production and ethanol concentration).

MATERIALS & METHODS 1. Sourdoughs recipe & process Table 1. Sourdoughs recipe & process parameters settings • The sourdoughs were made in double jacketed tanks – filled with 1,7 kg of liquid sourdough • For recipe & process, refer to Table N°1 Recipe & process parameters Level 2. Experiment plan design Flour Wheat T55 or T110 • Two types of design were used for this study : --Central Composite Face design composed of a full factorial design and star points placed on the faces of the sides (α = 1) 3 starters Livendo LV1, LV2, LV4 --Central Composite Circumscribed design composed of a full factorial design and star points (α = 1,682) Starter rehydration T° 30°C • Modde Pro 12 Software was used to draw response surfaces Starter inoculation rate* 0,5% 3. Acids & ethanol dosages Sourdough hydration rate* 100% to 300% • HPLC was used to quantify lactic acid, acetic acid and ethanol in sourdoughs. • Total titrable acidity (TTA) was measured on 10g of sourdough by titrating the acids with 0,1N NaOH until reaching pH=6,6 Salt content* 2% 4. Gasing power measurements Mixing speed and cycle 3’ at 50 rpm every 30’ • Doughs were prepared including 20% of each liquid sourdoughs, 2% of salt and 60% of water at 16°C (quantity of Maturation T° 6 to 40°C water of dough + sourdough - percentage calculated on flour weight). Maturation time 8 to 30 hours

• Volumes of CO2 production were measured with a risograph equipment on a 50g dough during 3 hours weight on flour calculated (*) Percentages at a proofing temperature of 30°C. RESULTS For each of the three starters, on both wheat flours, we have gathered many response surfaces. Here is an extraction of only a few surfaces to illustrate some process and recipe effects on the different acidity and fermentative indicators. It aims to give some examples on how to use the developed predictive mode which will meet the baker’s demands. Graph 1. Response surfaces for sourdoughs made with starter LV4 on wheat T55 flour : predictions on TTA indicator Example 1 Datas & target • The baker use a T55 wheat flour. • Acidity target of the baker : type of acidity should be rather acetic & intensity should be medium (TTA ~ 6). • Constraints = the maturation time should last about 24 hours to be more convenient for the baker’s process planning. Lesaffre solutions • With a first prediction on fermentation quotient, we have selected the starter LIVENDO LV4 as it gives the more acetic profile. • With a second prediction on TTA (Graph 1), Lesaffre can advise the baker to mature its sourdough at a temperature of about 28°C with a hydration around 100%. If the baker prefers to work with a more liquid sourdough, we can propose = 0,98 2 him to increase his maturation temperature to still maintain is maturation time : R

TTA of 24h with the same acidity level target. For example, with a hydration of 200%, maturation temperature should be around 35°C.

Graph 2. Response surfaces for sourdoughs (hydratation = 270%) made with starters LV1 and LV4 on wheat Example 2 T110 flour : predictions on sourdough TTA and CO2 production in a lean dough after 3 hours of proofing at 30°C LIVENDO Starter LV1 LIVENDO Starter LV4 Datas & target • The baker use a T110 wheat flour and has a hydration level of 180% for his liquid sourdough. • He wants a sourdough that will bring a good leavening power to his lean dough bread. Lesaffre solutions = 0,97 = 0,90

2 2 • Depending on the starter and its composition (ratio yeast-bacteria and

bacteria strain), different level of CO2 production are obtained.

• With the prediction on sourdough’s CO2 production in a lean dough (Graph 2), Lesaffre can advise to use rather starter LIVENDO LV1. = 0,70 - TTA: R = 0,70 - TTA: R = 0,74 - TTA: 2 2 • Sourdoughs that have been matured at an intermediate temperature : R : R 2 2 of 20-25°C seem to give the highest CO production in the lean dough after CO CO 2 3 hours of proofing.

CONCLUSION More than 200 sourdoughs were made to gather enough data to build this predictive model. In total, for each of the 8 studied indicators (pH, TTA, Sg, lactic and acetic acids and ethanol

concentrations, fermentative quotient, CO2 production), 6 prediction equations were written for the 3 starters with the 2 ash content wheat flours. Predictions on these 8 parameters were thus obtained on a wide experimental field and are a simple and efficient advising tool. Indeed, it helps the baker to choose the right starter to reach the targeted type of acidity (acetic or lactic). Moreover, it helps him to identify the adapted process & recipe parameters to reach his precise targeted acidity intensity. At least, the choice of the starter can be done as well regarding the gasing power of the sourdough according to the type of bread recipe used by the baker.

REFERENCES: Sarfaraz, A et al. 2015 / E. Lhomme, 2014, AIPF bulletin N°38 / Simonson et al. 2003 / Decock et al. 2005 / Vrancken et al. 2008 / Scheirlinck et al. 2009 / De Vuyst et al. 2009.

7h00 16h00 9h 11h 13h 15h 17h 19h 6h00 8h00 10h00 12h00 14h00 7h00 16h00 8h00 by Florence Delchambre, Benoit Demiselle, Emilie Bryckaert - Lesaffre0 International0 2 4 6 8 10 12 14 16 18 20 22 24 24 T40 pH 6,77 6,78 6,55 6,32 6,12 5,84 5,63 5,40 4,75 4,60 4,43 4,30 4,17 4,03 4,03 3,79 1 Sourdough on scalded rye flour TTA 0 0 0 0,04 0,61 1,00 1,35 1,55 2,93 3,25 4,10 4,81 5,42 6,22 6,22 10,54 Sourdough on scalded rye flour + 1% pH 7,03 6,88 6,77 6,58 6,34 5,80 5,39 5,24 4,88 4,86 4,73 4,60 4,56 4,60 4,55 4,29 2 CONTEXT 7h00 16h00 9h 11h 13h 15h 17h 19h 6h00 8h00 10h00 12h00 14h00 7h00 16h00 8h00 Pro 404 TTA 0 0 0 0 0 2 0 4 0,486 1,178 101,80 122,22 14 2,96 16 3,70 18 4,32 20 5,12 22 5,5424 5,5924 5,59T40 8,58 Sourdough on scalded rye flour + pH pH 6,77 6,77 6,83 6,78 6,57 6,55 6,226,32 6,016,12 5,685,84 5,635,41 5,405,11 4,754,47 4,60 4,29 4,43 4,16 4,30 4,044,17 3,984,03 3,964,03 3,913,79 3,71 Freeze-dried starters are good tools for bakers to develop a constant quality3 sourdough1 Sourdough after on scalded only rye flour18 to 24 hours of maturation. Nevertheless, these starters often display a long lag phase of about 6 to 8 hours. In a general way, the composition of maturation mediaENZ Bis a critical parameterTTA TTA for0 the0 development0 0 0 0 of0,046 micro-organisms0,04 0,700,61 1,181,00 that can1,351,73 stimulate1,552,00 2,93or,3,78 on the3,25 4,38 4,10 5,23 4,81 5,915,42 6,786,22 6,816,22 10,547,33 11,26 Sourdough on scalded rye flour + 1% pH 7,03 6,88 6,77 6,58 6,34 5,80 5,39 5,24 4,88 4,86 4,73 4,60 4,56 4,60 4,55 4,29 Sourdough2 on scalded rye flour + pH 6,81 6,60 6,59 6,18 5,95 5,56 5,25 5,00 4,39 4,30 4,19 4,08 4,02 4,06 3,96 3,68 4 Pro 404 contrary, inhibit their activity. Moreover, the boiling process of flours, is traditionallyENZ used C in breadmakingTTA inTTA Central0 0 and0 0Eastern0 0 Europe0,0620 for 1,00several0,48 1,35reasons:1,17 1,802,12 stimulation2,222,50 2,96of 4,00yeast3,70 or5,17 4,32 5,84 5,12 6,515,54 7,235,59 7,985,59 7,988,58 11,91 Sourdough on scalded rye flour + pH 6,77 6,83 6,57 6,22 6,01 5,68 5,41 5,11 4,47 4,29 4,16 4,04 3,98 3,96 3,91 3,71 bacteria activity in fermented doughs, increasing of dough hydration for betterSourdough yields3 on and scalded optimization rye flour + ofpH shelf life6,94 (softness6,97 and6,65 moisture).6,24 This5,83 method,5,18 when 4,84coupled4,61 to a hydrolysis4,52 4,45 4,38 4,31 4,26 4,13 4,21 4,05 5 ENZ B TTA 0 0 0 0,046 0,70 1,18 1,73 2,00 3,78 4,38 5,23 5,91 6,78 6,81 7,33 11,26 ENZ A/B/C TTA 0 0 0 0,055 1,09 2,25 3,69 4,91 5,78 6,58 7,27 8,18 9,05 10,57 9,63 12,93 step, enables to generate simple sugars or other nutrients in the maturation media. ForSourdough this onstudy, scalded werye flour have + producedpH 6,81 sourdoughs6,60 6,59inoculated6,18 with5,95 freeze-dried5,56 5,25 starters5,00 on hydrolyzed4,39 4,30 4,19 4,08 4,02 4,06 3,96 3,68 4 pH 6,67 6,42 6,50 6,00 4,93 4,33 4,01 4,00 3,96 3,94 3,93 3,90 3,90 3,86 3,93 3,86 scalded flours. Several parameters of the boiling and hydrolysis process 6 wereSourdough studied on non(ex. scalded enzymesENZ rye C flour dosage, typeTTA of enzymes)0 0 in order0 to 0,062elaborate1,00 different1,35 media2,12 in 2,50terms 4,00of nutrients5,17 5,84 6,51 7,23 7,98 7,98 11,91 Sourdough on scalded rye flour TTA+ pH 0 6,94 0 6,97 0,17 6,65 0,1256,24 4,365,83 8,195,18 4,8411,28 4,6112,53 4,5213,49 4,45 13,83 4,38 14,34 4,31 15,104,26 15,434,13 16,354,21 15,354,05 16,72 composition. The aim was to study the impact of these media composition on the5 reduction of lag phase of freeze-dried starters in sourdough. ENZ A/B/C TTA 0 0 0 0,055 1,09 2,25 3,69 4,91 5,78 6,58 7,27 8,18 9,05 10,57 9,63 12,93 pH 6,67 6,42 6,50 6,00 4,93 4,33 4,01 4,00 3,96 3,94 3,93 3,90 3,90 3,86 3,93 3,86 6 Sourdough on non scalded rye flour Evolution du pH au cours de la maturation TTA 0 0 0,17 0,125 4,36 8,19 11,28 12,53 13,49 13,83 14,34 15,10 15,43 16,35 15,35 16,72

MATERIALS & METHODS Evolution du pH au cours de la maturation 8 7h00 16h00 9h 11h 13h 15h 17h 19h 6h00 8h00 10h00 12h00 14h00 7h00 16h00 8h00 1. Sourdoughs maturation 0 Table0 1.2 Sourdoughs4 6 8recipes10 12 14 16 18 20 22 24 24 T40 pH 6,77 6,78 6,55 6,32 6,12 5,84 5,63 5,40 4,75 4,60 4,43 4,30 4,17 4,03 4,03 3,79 1 Sourdough on scalded rye flour 8 TTA 0 0 0 0,04 0,61 1,00 1,35 1,55 2,93 3,25 4,10 4,81 5,42 6,22 6,22 10,54 7 Sourdough on scalded rye flour + 1% pH 7,03 6,88 6,77 6,58 6,34 5,80 5,39 5,24 4,88 4,86 4,73 4,60 4,56 4,60 4,55 4,29 2 • 6 sourdoughs were made : Pro 404SOURDOUGHTTA 0 0 0 0 0,48 1,17 1,80COMPOSITION2,22 2,96 3,70 4,32 5,12 5,54 5,59 5,59 8,58 Sourdough on scalded rye flour + pH 6,77 6,83 6,57 6,22 6,01 5,68 5,41 5,11 4,47 4,29 4,16 4,04 3,98 3,96 3,91 3,71 3 --Sourdough on rye flour 7 ENZ B TTA 0 0 0 0,046 0,70 1,18 1,73 2,00 3,78 4,38 5,23 5,91 6,78 6,81 7,33 11,26 Sourdough on scalded rye flour + pH 6,81 6,60 6,59 6,18 5,95 5,56 5,25 5,00 4,39 4,30 4,19 4,08 4,02 4,06 3,96 3,68 6 4 --Sourdough on scalded rye flour SourdoughENZ C onTTA rye0 flour0 0 0,062 1,00900g1,35 rye 2,12flour2,50 T1704,00 + 585g5,17 5,84water6,51 30°C7,23 7,98 7,98 11,91 Sourdough on scalded rye flour + pH 6,94 6,97 6,65 6,24 5,83 5,18 4,84 4,61 4,52 4,45 4,38 4,31 4,26 4,13 4,21 4,05 5 --Sourdough on scalded rye flour + ENZ A 6 ENZ A/B/C TTA 0 0 0 0,055 1,09 2,25 3,69 4,91 5,78 6,58 7,27 8,18 9,05 10,57 9,63 12,93 pH 6,67 6,42 6,50 6,00 4,93 4,33 4,01 4,00 3,96 3,94 3,93 3,90 3,90 3,86 3,93 3,86 6 SourdoughSourdough on non scalded rye on flour scalded rye flour 450g rye flour T170 + 900g water 98°C --Sourdough on scalded rye flour + ENZ B 5 TTA 0 0 0,17 0,125 4,36 8,19 11,28 12,53 13,49 13,83 14,34 15,10 15,43 16,35 15,35 16,72

--Sourdough on scalded rye flour + ENZ C 5 Evolution du pH au cours de la maturation --Sourdough on scalded rye flour + ENZ A + ENZ B + ENZ C Table 2. Starters & enzymes dosages

pH 4 • Sourdoughs were maturated for 24 hours at 35°C 8 pH 4 INOCULATION & ENZYMES COMPOSITION 2. Glucose & acids dosages Sourdough7 on scalded rye flour 3 Sourdough on scalded rye flour 3 Starter LIVENDO LV4 Sourdough6 on scalded rye flour + 1% Pro 404 0,5%* • HPLC was used to quantify lactic and acetic acids in each of these 6 sourdoughs Sourdough(L. brevis on scalded – S. chevalieri rye flour) + 1% Pro 404 • Total titrable acidity (TTA) was measured on 10g of sourdough by titrating2 the acids Sourdough5 on scalded rye flour + ENZ B 2 Sourdough on scalded rye flour + ENZ B 6% (alone) or with 0,1N NaOH until reaching pH=6,6 ENZ A (α-amylase + amyloglucosidase) SourdoughpH 4Sourdough on scalded on scalded rye flourrye flour + ENZ + ENZ C C 1% (in mixture with other enzymes)* 1 1 Sourdough on scalded rye flour 3. Evaluation of bread taste & smell 3 SourdoughSourdough on ENZscaldedSourdough on Bscalded (protease ryeon scalded flourrye ryeflour) + flour ENZ + + 1%ENZ A/B/C Pro A/B/C 404 0,01%* • Experts panel of 10 persons worked on the profile of each bread using the QDA method. 2 Sourdough on scalded rye flour + ENZ B 0 0 ENZ C (arabinofuranosidase) 0,05%* 0 0 5 5 Sourdough on scalded10 rye flour10 + ENZ C 1515 2020 25 25 30 30

The statistical analysis lies on a variance analyses. 1 weight – Enzymes on flour carrier on calculated (*) Percentages Sourdough on scalded rye flour + ENZ A/B/C TempsTemps de dematuration maturation (h) (h)

0 0 5 10 15 20 25 30 RESULTS Temps de maturation (h) Graph 1. Impact of scalding and saccharification of rye flour on sourdough acidity Graph 2. Impact of scalding and hydrolyzing of rye flour on sourdough acidity lactiqueEvolutionacétique of lactictréhalose and aceticlactique glucoseacidsEvolution ratesacétique of fructoseaccording lactictréhalose andlactique toacetic glucoseacids F acétique rates fructoseaccording F glucoselactique to F F acétiquelactiqueEvolution F TTAglucoseacétique dosages of F lactic evolutiontréhalose and alongacetic 24 glucoseacidshours ofrates sourdough's fructoseaccording maturationlactique to F acétique F glucose F TTA dosages evolution along 24 hours of sourdough's maturation lactiqueEvolutionacétique of0,304 lactictréhalose and maturation71,359acetic glucoseacids rates0,727time fructoseaccording0,304 1,54lactique to maturation71,359 F 0,0acétique 0,727time F 0,3glucose1,54 F 0,7 0,0 0,3 TTA dosages0,70,304 evolutionmaturation71,359 along 24 hours 0,727time of sourdough's1,54 maturation0,0 0,3 0,7 12 12 0,3040,323 maturation71,35978,56320 0,727time 1,026 1,540,3231,135 0,078,563 0,0 0,31,026 0,3 0,71,135 1,0 0,0 0,3 1,00,323 78,563 1,026 1,135 0,0 0,3 1,0 20 Sourdough on rye flour : lactic acid Sourdough on rye flour76,96 : lactic acid0,12912 0,111 0,0 20 Sourdough0,0 SourdoughSourdough on0,1 scalded on scalded on rye rye rye flourflour flour : lactic acid 0,323 78,56376,96 181,026 0,129 1,135 0,111 0,0 0,0 0,3 0,0 1,0 0,1 76,96 0,129 0,111 0,0 0,0 0,1 2018 Sourdough on rye flour : lactic acid Sourdough0,317 on scalded79,341 rye flour +1,769 ENZ A : lactic 1,799acid 0,0 Sourdough18 0,3 onSourdough scalded1,8 on scaldedrye flour rye flour + ENZ B Sourdough0,317 on76,96 scalded79,341 rye16 flour0,129 +1,769 ENZ A 0,111: lactic 1,799acid 0,0 0,0 0,0 0,3 0,1 1,8 10 SourdoughSourdough on scalded0,317 on rye scalded flour79,341 + ryeENZ flour B +1,769 ENZ A : lactic 1,799acid 0,0 0,3 1,8 1816 0,337 86,966 3,089 103,09 0,0 16 0,3 Sourdough3,1 on scalded rye flour + ENZ C Sourdough0,3170,337 on scalded79,341 rye86,966 flour14 +1,769 ENZ A3,089 : lacticSourdough 1,799acid 3,09 on rye0,0 flour : acetic0,0 acid0,3 0,3 1,8 3,1 0,337 86,966 3,089 3,09 0,0 0,3 3,1 1614 Sourdough on rye flour : acetic acid 0,324 80,113 3,004 2,769 0,0 Sourdough14 Sourdough0,3 onSourdough scaldedSourdough on3,0 scalded on scaldedrye on ryeflour rye rye flourflour +flour + ENZ ENZ + ENZA/B/C: aceticB C acid 0,3370,324 86,96680,113 3,089 3,004 3,09 2,769 0,0 0,0 0,3 10 0,3 3,1 3,0 8 0,324 80,113 3,004 2,769 0,0 0,3 3,0 14 Sourdough on rye flour : acetic 12acid Sourdough0,337 on scalded81,534 rye flour 13+2,376 ENZ g/L A : acetic2,485 acid 0,0 0,3 2,4 12 Sourdough0,3240,337 on80,113 scalded81,534 rye flour3,004 +2,376 ENZ A 2,769: acetic2,485 acid 0,0 0,0 0,3 0,3 3,0 2,4 Sourdough12 on scaldedSourdough0,337 rye on flour scalded 81,534+ ENZ rye C flour +2,376 ENZ A : acetic2,485 acid 0,0 0,3 2,4 12 Sourdough on scalded rye flour10 + ENZ A : acetic acid0,359 78,89 2,503 2,62 0,0 Sourdough0,4 on2,5 scalded rye flour + ENZ A/B/C 0,337 81,534 2,376 2,485 0,0 0,3 2,48 6 10 0,359 78,89 2,503 2,62 0,0 0,4 2,5 TTA 10 0,359 78,89 2,503 2,62 0,0 0,4 2,5 10 0,359 78,89 82,503 2,620,397 0,078,778 0,492,688 g/L 2,52,757 0,0 Sourdough0,4 on scalded2,7 rye flour + ENZ A/B/C 8 0,397 78,778 2,688 0,5422,757 7,449 0,0 3,214 0,4 5,022 2,7 0,0 8 0,5 3,20,397 78,778 2,688 2,757 0,0 0,4 2,7 8 0,397 78,778 Acid rate (g/L) 62,688 2,757 0,0 0,4 8 2,7 0,542 7,449 3,214 5,022 0,0 0,5 3,2 4 0,542 7,449 3,214 5,022 0,0 0,5 3,2 Acid rate (g/L) 6 0,542 7,449 43,2141,771 5,0221,292 0,05,343 0,56,167 3,28,665 1,8 Acid rate (g/L) 6 1,3 6,2 Acid rate (g/L) 6 5 g/L 6 4 1,771 1,292 5,343 9,1656,167 3,6788,665 1,481 1,8 1,6 1,3TTA 4,243 6,2 9,2 4 1,7713,7 1,61,292 5,343 6,167 8,665 1,8 1,3 6,2 4 1,771 1,292 5,343 26,167 8,665 1,8 1,33,8 g/L 6,2 9,1659,165 3,6783,678 1,4811,481 1,65,8781,6 4,2433,2034,243 9,22,827 9,2 3,71,984 3,7 1,65,654 1,6 5,92 9,1653,2 2,03,678 1,481 1,6 4,243 9,2 3,7 1,6 2 2 0 6 2 5,878 3,203 2,827 10,2021,984 4,07412h 5,654 15h1,195 5,9 TTA 1,057 3,2 5,294 2,0 10,2 5,8784,1 1,13,203 2,827 1,984 5,654 5,9 3,2 2,0 05,878 3,203 2,827 1,9840 5,654 5 5,9 103,2 2,0 15 020 0 4 14h 24h 10,20210,202 4,0744,074 1,1951,195 1,057 1,057 5,294 5,294 10,20,691 10,2 4,10,22 4,1 1,10,261 1,1 0,00 10,2020,0 2,24,074 1,195 1,057 5,294 10,2 4,1 1,1 0 0 5 5 10 10 15 15 Maturation2018 time (hours)20 0 0 5 5 10 10 15 15 20 20 25 0,6910,691 0,220,1870,22 0,261 0,261 0,00,487 0,0 0,00,559 0,0 2,20,692 2,2 1,9 0,0 5,6 0,691 0,22 0,261 0,0 0,0 2,2 0,536 0,294 0,264 0,186 0,412 5,4 2,9 1,9 0,1870,187 0,487Maturation0,487Maturation time0,559 (hours) time0,559 (hours)0,692 0,692 1,9 1,9 0,0 4 0,0 5,6 5,6 0,187 0,487MaturationMaturation time (hours) time0,559 (hours) 0,692 1,9 0,0 5,6 0,803 0,341 0,12 0,123 0,415 8,0 3,4 1,2 0,5360,536The trials made0,294 on0,294 rye flour0,264 + ENZ0,264 A and scalded0,186 0,186flour without0,412 ENZ0,412 A are 5,4not showed5,4 as 2,9they are 2,9 1,92 1,9 0,536 0,294 0,264 0,186 0,412 5,4 2,9 1,9 • The lag phase (around 6 hours) of bacteria does not change with the presence of hydrolyzed scalded flour 0,8030,803close to reference0,3410,341 (sourdough0,12 on rye0,12 flour).0,123 0,123 0,415 0,415 8,0 8,0 3,4 3,4 1,2 1,2 0,803 0,341 0,12 0,123 0,415 8,0 3,4 1,2 with different enzymes. However, we can boost the bacteria acids production thanks to the generation of • The lag phase (around 6 to 8 hours) of bacteria does not change with the presence of the saccharified2 scalded0 different nutrients in the sourdough all along the maturation time. As an example, the sourdough matured flour compared to a maturation on a conventional rye flour. The glucose assimilation boosts the production0 on a hydrolyzed rye5 flour with 4 enzymes (A, B,10 and C) displays a TTA nearly15 two times higher (TTA 24h20 = 25 of acids. Thus, after 18 hours of maturation, 13g/L of lactic acid is produced by the bacteria on a saccharified 10,6) than the TTA observed on a scalded rye flour – not hydrolyzed (TTA 24h = 6,2). scalded flour compared to 9g/L on a non scalded flour. The trend is the same for acetic acid (5g/L of on a 0 • As an example, if the acidity target (TTA) is aroundMaturation 6, the maturationtime (hours) time would be around 14 hours on a saccharified scalded flour compared to 3,8g/L on a non scalded flour). 0 hydrolyzed scalded5 flour compared to 24 hours10 on a non hydrolyzed scalded15 rye flour. 20 25 • If the target of lactic acid content is around 8g/L, the maturation time would be 12 hours on a saccharified scalded flour compared to 15 hours on a non scalded rye flour. Maturation time (hours)

odeur épicée 0,68 ! 1,51 ! 0,97 ! 1,14 ! 0,99 ! Graph 3. Impact of scalded and saccharified sourdough on a rye bread profile Graph 4. Impact of scalded and hydrolyzedodeurodeur épicéeodeur épicée seiglesourdough0,68 on !Sourdough0,68 a 1,12wheat ! !1,51 !1,51 bread0,54 ! !0,97 profile !0,970,82 ! !1,14Scalded !1,141,83 ! flour !0,99 !0,991,69 ! ! Scalded flour odeurodeur épicéeodeur seigleodeur seigle fumé Sourdough0,681,12Sourdough ! !1,12smell1,34 !1,51 !0,54 ! !0,541,69 !0,97 !0,82 ! !0,82Scalded1,03 !1,14 !1,83 flour! scalded !1,832,32 !flour0,99 !1,69 +! ENZ !1,69 B 2,40 ! ! odeur seigleodeur fumé Sourdough1,12 ! smell1,345 !0,54 ! 1,69 !0,82 ! 1,03Scalded !1,83 flourscalded ! 2,32 flour !1,69 + ENZ ! B 2,40 ! Analyse 1 Sweet 2 3 4 5 odeur fuméodeur fruitée smell1,34 ! 1,07 !1,69 ! 0,76 !1,03 ! scalded2,12 !2,32 flourScalded ! + ENZ1,51 flour B !2,40 + ENZ ! C1,40 ! • The boosting effect of the starter maturation • Expert panel has detected significant differencesodeur fumé odeur fruitée smell1,345 ! 5 1,07 !1,69 ! 0,76 !1,03 ! 2,12scalded !2,32 flour ! + 1,51ENZ B !2,40 ! 1,40 ! couleur mie 7,44 ! 10 7,39 ! 7,39 ! Sourdough7,86 ! on rye flour7,68 ! odeur fruitéearôme blé mûr 1,07 ! 4 2,60 !0,76 ! 5,21 !2,12 ! Scalded2,81 Scalded!1,51 flour ! +flour ENZ3,44 +C ENZ!1,40 C ! 3,08 ! on a saccharified scalded flour on the acids on sourdough smell & aroma and on spicy aromaodeur fruitéearôme blé mûr 5 1,07 ! 2,60 !0,76 ! 5,21 !2,12 ! 2,81 !1,51 ! Scalded3,44 ! flour1,40 +! ENZ3,08 A/B/C ! alvéolage 5,89 A 1,97 D 2,53 CD 3,86 BC 4,85 AB arôme bléarôme mûr matière grasse 4 2,604 ! 3,99 A5,21 ! 1,79 B2,81 !Scalded1,19 flour ScaldedB3,44 + ! ENZ flour0,98 C + ENZB3,08 A/B/C ! 1,24 B arôme bléarôme mûr matière grasse 2,60 ! 3,993 A5,21 ! 1,79 B2,81 ! 1,19Scalded B3,44 flour! 0,98 + ENZ B3,08 A/B/C ! 1,24 B production demonstrated above has a odeur fruitée 3,55 A 3,72 A 3,81 A 0,75 B for 0,95the B bread made with sourdough on scaldedarôme matièrearôme grasse levainSour 4 3,993 A 1,75 B1,79 B 1,41 B1,19Fruity BScalded smell2,93 flour AB0,98 + B ENZ3,97 A/B/C A1,24 B 3,24 AB arôme matièrearôme grasselevainSour 3,993 A 1,752 B1,79 B 1,41 BFruity1,19 B smell2,93 AB0,98 B 3,97 A1,24 B 3,24 AB significant impact on the taste of the bread odeurSourdough seigle note 6,00 A 5 3,74 B Sour 5,30 AB 6,92 A rye 6,60+ ENZ A C compared to the 3 other breads. arôme levainarômeSour épicé 3 1,75 B 0,25 B1,41 BFruity0,56 smell B2,93 AB 0,35 B3,97 A 2,06 A3,24 AB 0,86 B arôme levainarômeSour épicé 1,752 B2 0,25 B1,41 BFruity0,56 smell B2,93 AB 0,35 B3,97 A 2,06 A3,24 AB 0,86 B odeur acétique 4,63 A 5,23 A 4,50 A Sourdough0,52 B on saccharified0,34 B arôme épicéarôme seigle 0,25 B 1 1,11 !0,56 B 0,81 !0,35 B 1,40 !2,06 A 1,30 !0,86 B 1,34 ! (green curve). Indeed, the sour savor is • Some other trends are : breads made with sourdougharôme épicéarôme seigle 2 0,25 B 1,11 !0,56 B 0,81 !0,35 B 1,40 !2,06 A 1,30 !0,86 B 1,34 ! odeur levain 3,59 ! 3,36 ! 3,46 ! scalded1,77 rye ! flour 1,52 ! arôme seiglearôme fumé 1 1,111 ! 0,78 !0,81 ! 1,34 !1,40 ! 1,41 !1,30 ! 1,66 !1,34 ! 2,22 ! significantly higher for this bread than for the arôme fruité 2,05 BC 4,33 AB 5,27 A 2,87 ABC on 1,53scalded C flours + ENZ B or on a scalded flourarôme + seiglearôme fumé 1,11 ! 0,780 !0,81 ! 1,34 !1,40 ! 1,41 !1,30 ! 1,66 !1,34 ! 2,22 ! 0 arôme fuméarôme fruité 1 0,780 ! 1,17 !1,34 ! 0,55 !1,41 ! 1,72 !1,66 ! 2,10 !2,22 ! 1,34 ! arôme seigle 4,98 AB 4,14 B 4,86 AB 6,03 AB 6,88 A arôme fuméarôme fruité 0,780 ! 1,17 !1,34 ! 0,55 !1,41 ! 1,72 !1,66 ! 2,10 !2,22 ! 1,34 ! one including a sourdough maturated on a ENZ A/B/C are intermediates (“sourdough” arôme& fruitésaveur salée 0 1,17 ! 4,47 !0,55 ! 5,25 !1,72 ! 4,72 !2,10 ! 4,72 !1,34 ! 4,80 ! arôme acétique 5,87 A 6,81 A 3,44 B 0,62 C 1,00 C arôme fruitésaveur salée 1,17 ! 4,47 !0,55 ! 5,25 !1,72 ! 4,72 !2,10 ! 4,72 !1,34 ! 4,80 ! conventional rye flour (red curve). Moreover, “spicy”) between the reference bread made withsaveur a saléesaveur acide 4,47 ! 1,32 !5,25 ! 1,62 !4,72Sourdough ! 3,26 !4,72 ! 2,68 !4,80 ! 2,99 ! arôme levain 2,69 ! 3,32 ! 2,31 ! 2,16 ! 1,90 ! saveursaveur saléesaveur acide* significatif acideFruity aroma à 5 % 4,471,32 ! !1,32 !5,251,62 ! !1,62 !Sourdough4,723,26 ! !3,26 !4,722,68 ! !2,68 !4,802,99 ! !2,99 ! the rye notes are less intense for the bread AceticlactiqueEvolution note acétique of lactictréhalose and acetic glucoseacids ratesFruity fructoseaccording note lactique to F acétiquesourdough F glucose F on a non hydrolyzed scalded flour and Sourdough aroma Analyse 1 Sweetsaveur2 sucrée 2,163 B 4 3,00 B5 5,30 A 5,60 A 2,15 B saveur* significatif acideFruity* significatif**Fruity aroma significatif à 5 aroma% à 5 % à 1 % 1,32 ! 1,62 ! 3,26 ! 2,68 ! 2,99 ! 0,304 71,359 0,727 1,54 0,0 0,3 0,7 Sourdougharomaaroma made with sourdoughAnalyse on1 saccharifiedcouleurSweet mie 2 scalded7,44 ! 10 3saveur7,39 acide ! 4 5,577,395 B ! Sourdoughmaturation7,86 ! on 7,23rye flourtime 7,68A ! 3,47 C 0,54 D bread1,24 withD ENZ C. odeur* significatif épicéeFruity** aroma significatif à 5 % à 1 % 0,68 ! 1,51 ! 0,97 ! 1,14 ! 0,99 ! 0,323 78,563 1,026 1,135 0,0 0,3 1,0 ** significatif*** significatif à 1 % à 0,1 % aroma couleur mie 7,44 ! 10alvéolage 7,39 ! 5,89 A 7,39 ! 1,9720 D 7,86 ! 2,537,68 CD! 3,86 BC 4,85 AB Sourdough Scalded flour flour. A trend shows that the fruity note is saveurSourdough salée onSourdough rye5,18 flour ! on rye flour76,96 : lactic4,45 acid0,129 ! 0,111 4,29 ! 0,0 4,03 !0,0 5,140,1 ! odeur** seigle***significatif significatif*** significatif! testà 1 % ànon 0,1 effectué %à 0,1 %1,12 ! 0,54 ! 0,82 ! 1,83 ! 1,69 ! alvéolage 5,89 A odeur fruitée1,97 D 3,55 A 2,53 CD3,7218 A3,86 BC 4,853,81 AB A 0,75 B 0,95 B smell scalded flour + ENZ B Analyse 1 2 3 4 Sourdough0,3175 on scaldedRye79,341 note rye flour +1,769 ENZ A : lactic 1,799acid 0,0 0,3 1,8 odeur*** fumé! significatif test !non test effectué non à 0,1 effectué % 1,34 ! Spicy1,69 aroma ! 1,03 ! 2,32 ! 2,40 ! slightly higherodeur fruitéegiving a 3,55richer A odeur SourdougharomaticSweet seigle 3,72 note profile. A 6,00 A 5 3,81 A 3,7416 B 0,75Sour B 0,955,30 BAB 6,92 A 6,60 A Significant difference (5%) 5 couleur mie 7,44 ! odeur acétique7,39 ! 4,63 A 7,39 ! 5,23 A 7,86 ! 0,3377,684,50 ! A 86,9660,52 B 3,0890,34 B 3,09 0,0 0,3 3,1 odeur! test fruitée non effectué 1,07Spicy ! Spicyaroma aroma0,76 ! 2,12 ! Scalded1,51 flour ! + ENZ C1,40 ! odeurSourdough seigle note 6,00 A 105 3,74 B Sour 5,30 AB Sourdough14 6,92 A onSourdough rye flour6,60 A onSourdough rye flour : acetic on saccharified acid odeuralvéolage acétique 5,894,63 A odeur levain1,975,23 DA 3,59 ! 2,534,50 CD A 3,36 !3,860,52 BC B 4,850,3240,343,46 AB B ! 80,1131,77 ! 3,0041,52 ! 2,769 0,0 0,3 3,0 arôme blé mûr 4 Spicy2,60 ! aroma 5,21 ! 2,81 ! 3,44 ! 3,08 ! Sourdough12 onSourdough saccharified onscalded scalded ryerye flourflour + ENZ A : acetic acid Trend (10%) Scalded flour + ENZ A/B/C odeurodeur fruitéelevain 3,553,59 A! arôme fruité3,723,36 A! 2,05 BC 3,813,46 A! 4,33 AB0,751,77 B! 0,3370,951,525,27 B! A 81,5342,87 ABC 2,3761,53 C 2,485 0,0 0,3 2,4 arôme matière grasse 3,99 A 1,79 B 1,19 B 0,98 B 1,24 B 0 scalded10 rye flour 0,359 78,89 2,503 2,62 0,0 0,4 2,5 3 arômeodeurSourdough seiglefruité note 2,056,00 BC A arôme5 seigle4,333,74 AB B 4,98Sour AB 5,305,27 AB A 4,14 B2,876,92 ABC A 6,601,534,86 ACAB 6,03 AB 6,88 A arôme levainSour 1,75 B 1,41 BFruity smell2,93 AB 3,97 A 3,24 AB 0 0,397 78,778 2,688 2,757 0,0 0,4 2,7 odeurarôme acétique seigle 4,984,63 AB A arôme acétique5,234,14 AB 5,87 A 4,864,50 AB A 6,818 A6,030,52 AB B 0,346,883,44 BA B 0,62 C 1,00 C 2 Sourdough on saccharified0,542 7,449 3,214 5,022 0,0 0,5 3,2 arôme épicé 0,25 B 0,56 B 0,35 B 2,06 A 0,86 B arômeodeur acétique levain 5,873,59 A! arôme levain6,813,36 A! 2,69 ! 3,443,46Acid rateB! (g/L) 3,326 ! 0,621,77 C! 1,001,522,31 C! ! 2,16 ! 1,90 ! Acetic note scalded1,771 ryeFruity flour note1,292 5,343 6,167 8,665 1,8 1,3 6,2 arôme seigle 1,11 ! 0,81 ! 1,40 ! 1,30 ! 1,34 ! arôme levainfruité 2,052,69 BC ! saveur sucrée4,333,32 AB ! 2,16 B 5,272,31 A! 3,004 B2,872,16 ABC ! 1,531,905,30 C! A 5,60 A 2,15 B 1 Acetic note 0 Fruity note 9,165 3,678 1,481 1,6 4,243 9,2 3,7 1,6 arôme fumé 0,78 ! 1,34 ! 1,41 ! 1,66 ! 2,22 ! saveurarôme sucréeseigle 4,982,16 AB B saveur acide4,143,00 B 5,57 B 4,865,30 AB A 7,232 A6,035,60 AB A 6,882,153,47 AB C 0,54 D 1,24 D CONCLUSION 0 5,878 3,203 2,827 1,984 5,654 5,9 3,2 2,0 arômesaveur acétique acide 5,875,57 AB saveur salée 6,817,23 A 5,18 ! 3,443,47 BC 4,450 ! 0,540,62 DC 1,241,004,29 DC ! 4,03 ! 5,14 ! arôme fruité 1,17 ! 0,55 ! 1,72 ! 2,10 ! 1,34 ! 10,202 4,074 1,195 1,057 5,294 10,2 4,1 1,1 arômesaveur levain salée 2,695,18 ! 3,324,45 ! 2,314,29 ! 02,164,03 ! 1,905,14 !5 10 15 20 saveur salée 4,47 ! 5,25 ! 4,72 ! 4,72 ! 4,80 ! Acetic note Fruity noteRye note 0,691 0,22 0,261 0,0 0,0 2,2 • The maturationsaveur sucrée of2,16 sourdough B 3,00 B with scalded5,30 A hydrolyzed5,60 A 2,15 B rye flour boosts the bacterias’ acids production during the 24 hourssaveur ofacide maturation. 1,32 ! 1,62 ! 3,26 ! 2,68 ! 2,99 ! Rye note 0,187 0,487Maturation time0,559 (hours) 0,692 1,9 0,0 5,6 Sourdough saveur acide 5,57 B 7,23 A 3,47 C 0,54 D 1,24 D * significatifFruity aroma à 5 % • This methodsaveur salée thus5,18 enables ! 4,45a stimulation ! 4,29 ! of 0,536the4,03 ! exponential0,2945,14 ! 0,264 phase0,186 of the0,412 bacterias5,4 metabolism.2,9 1,9 On the contrary, the lag phase remains unchanged. Butaroma such stimulation 0,803 0,341 0,12 0,123 0,415 8,0 3,4 1,2 ** significatif à 1 % of the exponential phaseRye note enables to reach higher acidic sourdoughs or to shorter significantly maturation times. *** significatif à 0,1 % ! test non effectué • Moreover, the use of saccharified/hydrolyzed scalded rye flour for sourdough maturation in breads enables a personalization of the aromaticSpicy aroma profile of these breads. • Declination of this method on different flours, such as wheat or gluten free flours, can be a good way to bring higher acidity to bread with a profile of nice complex aromas.

REFERENCES: 1/ Ask L., Nair B., Asp N. G. (1991). Effect of scalding procedures on the degradation of starch in rye products. Journal of cereal science, 13(1), 15-26. 2/ Esteller M.S., Lannes S.C.S. (2008). Production and characterization of sponge-dough bread using scalded rye. Journal of Texture Studies, 39: 56–67. 3/ Dalcanton, F; Carciofi, B A M; Dannenhauer, C E; Laurindo, J B. Arrhenius model fits to predict lag phase duration according to temperature, 2008.