Effect of Black Rice Flour and Parochetus communis Powder on the Quality and Volatile Flavor Substances of Bread

In order to investigate the effect of black rice flour and Parochetus communis powder on the quality characteristics and volatile flavor substances of bread, black rice flour (5%, 10%, and 15%) and Parochetus communis powder (3% and 6%) were added to the bread formula. The physical and chemical properties of bread were studied. Meanwhile, headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and electronic nose technology were used to analyze the characteristic volatile substances of bread. The results showed that the addition of black rice flour and Parochetus communis powder showed no significant (P>0.05) effect on the specific volume of bread. However, the substitution of black rice flour and Parochetus communis powder increased the hardness and chewiness of bread, deepened the color of bread (P<0.05), increased the total phenol content and total flavonoid content of bread, and significantly (P<0.05) improved the digestive characteristics of the bread. Analysis by GC-MS and electronic nose indicated that the substitution of black rice flour and Parochetus communis powder changed the content of the main volatile components in bread, presenting a new flavor characteristic dominated by floral, herbal, and honey aromas, supplemented by traditional fermented aromas. Based on a comprehensive analysis of the above results, the bread formulated with the addition of 10% black rice flour and 3% Parochetus communis powder exhibited optimal quality characteristics and is likely to be accepted and favored by consumers.