[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-566818-105":53,"doc-detail-566818-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","bread-flavour-presentation","Bread Flavour - Presentation","","Bread flavour is presented as a sensory product of manufacturing choices, starting from ingredients and moving through recipe, fermentation, shaping, baking, and shelf life. The discussion explains how flour type, salt, water, yeast, and fermentation duration influence aroma and taste via enzymatic reactions that generate sugars, gas, ethanol, and fruity esters. It also highlights how modern processing and economics can reduce flavour, and how premium or specialty breads compensate through distinctive ingredient selections, additives, and flavour labelling requirements.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":11,"@type":70,"position":76},"https://docshare.wps.com/template/presentations/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/bread-flavour-presentation/566818/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/bread-flavour-presentation/566818.png","ImageObject",442,249,{"name":88,"@type":89},"Boyslovefans","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-19","2026-10-13",true,{"@type":98,"interactionType":99,"userInteractionCount":79},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"Why does bread flavour decrease over time according to the presentation?","Question",{"text":108,"@type":109},"Process changes, eating habits, and economics gradually reduce flavour, and shorter fermentation enabled by modern methods lowers flavour and aroma development.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How does fermentation duration affect bread flavour?",{"text":113,"@type":109},"The longer the fermentation time, the greater the flavour, because fermentation enzymes transform flour components into aromatic compounds, esters, and other flavour-contributing molecules.",{"name":115,"@type":106,"acceptedAnswer":116},"Which ingredients are described as having major impacts on bread flavour?",{"text":117,"@type":109},"The presentation highlights flour types (wheat, rye, malted, roasted, wheat germ), salt levels, water quality and temperature, yeast activity, and various additions such as herbs, spices, dairy ingredients, lipids, sweeteners, and flavouring additives.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},566818,1792382624,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":8,"category_name":11,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":79,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":135,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":47},1374410101428,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","Bread Flavour  \nPaul Barker  \nWhen invited to present bread flavours at today’s conference, I saw three ways to pitch it;  \nOne: The chemistry of flavour generation,  \nTwo: A sales promotion for Puratos’ bread flavour range or Three: To remind everyone of the lost flavours in many of today’s breads.  \nFortunately I am not a chemist, which ruled out option one.  \nUnfortunately (for my career progression at Puratos) I am not here to sell Puratos bread flavours, which ruled out option two.  \nHowever I am a baker, so my presentation today looks at the lost flavour in many breads we are accustomed to eating today, by reviewing what contributes to the flavour of bread.  \nFor many reasons including process changes, eating habits and economics, flavour has gradually reduced, even forgotten, in bread. I would imagine now that our younger generation has not experienced sponge or sourdough flavour in bread.  \nI wonder how many consumers today eat bread on its own. I personally would always eat bread with my meal, therefore would purchase flavoured bread. The flavoured examples we do find are generally speciality breads from around the world; such as Ciabatta, Baguettes, San Francisco Sourdough.  \nThe English breads available today are relatively bland, but when you consider how they are used; sandwich carriers with meats, cheeses, spices etc. , then bread flavour could be considered pointless. This is typically the 800g tin bread. It offers a practical solution as a casing around the filling. It is also used extensively for toasting.  \nWhen more exotic breads are used to compliment the fillings, they are positioned in the ‘Premium’ range commanding higher prices. For me , the difference between the  \ntwo bread types is wide. If we could make all bread in the ‘Premium’ category maybe we would help raise some of the lost profile of our industry.  \nBack in time, bread was baked from a long fermentation. Mainly because the baker had to grow his own ‘wild’ yeast in order to leaven bread. When bakers yeast became available on the market, shorter processing times were possible. The combination of shorter fermentation and the development of high performance automated processes contributed to lack of bread flavour and aroma.  \nI came across this nice description of flavour from a colleague. It seemed apt for today’s presentation.  \n“Flavor is one of the most appreciated sensory attributes in bread, the term comprising the total sensation experienced by the consumer; aroma & taste perceptions, tactile sensations and external aspects” (Caul, 1972)  \nLet us consider how bread flavour is generated.  \nThere are different stages in bread manufacturing, which influence the flavour profile of bread products which are:  \n• Ingredients  \n• Recipe and Method  \n• Fermentation  \n• Bread Shape  \n• Baking Process and  \n• Shelf Life  \nI shall now talk through each one.  \nIngredients  \nFlour, whether wheat or rye, plays a big role in flavour development. Wheat and rye have their own unique flavour profiles and they also contain enzymes and starch, which contribute to fermentation. One could ask the question; are new wheat varieties deficient in flavour compared to ancient wheat varieties?  \nSalt contributes greatly to bread flavour. Levels of salt addition will vary with regions, for example, Scotland preferring higher levels. Bread made with very low salt levels is bland, almost inedible to some. Salt also affects dough formation and yeast activity.  \nWater itself does not impart flavour but without this the formation of fermentable dough is not possible. Water quality and temperature must be controlled.  \nYeast in its raw state has flavour, whether pleasant or not, is debateable? Its role in fermentation generates more flavours. However, modern process methods used today have reduced this fermentation time to enable the production of the most economical bread, reducing the associated flavour development.  \nThe fermentation process uses enzymes in the yeast not ","cbCaivLnTOrJOHyi","https://ap.wps.com/l/cbCaivLnTOrJOHyi","pdf",45605,13,"English","# Bread flavour overview\n## Ways to pitch bread flavours\n## What contributes to bread flavour\n## Stages of bread manufacturing\n# Ingredients and their flavour roles\n## Flour, salt, water and yeast\n## Fermentation enzymes and flavour formation\n## Speciality flours and flavour additives\n## Recipe and method\n## Bread shaping, baking process and shelf life","[{\"question\":\"Why does bread flavour decrease over time according to the presentation?\",\"answer\":\"Process changes, eating habits, and economics gradually reduce flavour, and shorter fermentation enabled by modern methods lowers flavour and aroma development.\"},{\"question\":\"How does fermentation duration affect bread flavour?\",\"answer\":\"The longer the fermentation time, the greater the flavour, because fermentation enzymes transform flour components into aromatic compounds, esters, and other flavour-contributing molecules.\"},{\"question\":\"Which ingredients are described as having major impacts on bread flavour?\",\"answer\":\"The presentation highlights flour types (wheat, rye, malted, roasted, wheat germ), salt levels, water quality and temperature, yeast activity, and various additions such as herbs, spices, dairy ingredients, lipids, sweeteners, and flavouring additives.\"}]","Bread Flavour - Presentation | PDF",1791863841]