the effects of sourdough, bakery yeast, and sodium bicarbonate in the production of volatile and aromatic compounds in three types of traditional iranian bread

Lavash, taftoon, and barbari breads are the favorite bread of iranian people. there are various methods to process dough for bread production. in many parts of the world, dried active yeast (saccharomyces cerevisiae), sourdough, and chemical agents are used to produce dough the bread. in this study, sourdough, bakery yeast, sodium bicarbonate, and a combination of bakery yeast, and sodium bicarbonate were used to produce dough of lavash, taftoon, and barbari bread. volatile compounds of bread samples were extracted by solid-phase micro-extraction spme method and were identified using gc-ms method. generally most volatile compounds were observed in barbari bread. most of these compounds in traditional iranian bread were aldehydes (especially, 2-methyl butanal, 3-methyl butanal, and hexanal), alcohols (such as ethanol), ketones (such as butanone), furans (such as 2-methyl furan and 3-methyl furan) and aromatic and aliphatic hydrocarbons. the identified most volatile compounds in lavash bread ly, ls, lb, and lyb were 3-methyl butanal, ethanol, benzen 1,3 dimethyl, and furan 2-methyl, in tafton bread ty, ts, tb, tyb were furan 2-methyl, 3-methyl butanal, pentane, and 2-methyl butanal, and in barbari bread by, bs, bb and byb were ethyl acetate, furan 2-methyl, furan 2-methyl, and ethanol respectively.