Omar Khalid
Many people have reported that their bread has a strange, chemical taste and smell, which some have likened to plastic. This phenomenon is not uncommon and can be caused by several factors, including yeast contamination, cinnamon, and the oils used in making the bread. Some people have also speculated that it could be due to wild mould in the environment or changes in ingredients by the bread manufacturers.
| Characteristics | Values |
|---|---|
| Bread tasting like plastic | A common issue |
| Possible causes | Yeast contamination, cinnamon, wild mould, bad flour, rancid butter, chlorine, oil rancidity, oven cleaner, cinnamon |
| Solutions | Substituting cinnamon with currants or raisins, baking fresh bread, tasting before buying |
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What You'll Learn
Yeast contamination
Bread with a plastic or chemical taste is often the result of yeast contamination. While the yeast in the dough becomes inactive after baking, wild yeasts from the environment or packaging can be attracted to the bread, causing chemical reactions that result in a plastic or chemical taste. This is the most common cause of bread tasting like plastic. The wild yeasts that are typically responsible for these off-flavours are Endomycopsis and Pichia Membranifaciens.
Additionally, allowing the dough to rise for too long can lead to a chemical aftertaste in the final product. This is especially true when cinnamon is mixed into the dough, as cinnamon affects yeast activity, making it easier to overproof the dough. Overproofing the dough can result in a chemical taste.
Another potential contributor to a plastic taste in bread is the use of oils with high levels of peroxide and anisidine, which are markers of oil rancidity. These oils can impart a plastic flavour to the bread.
It is important to note that some individuals may be more sensitive to detecting these off-flavours than others, and the source of the off-flavours may vary depending on the ingredients, baking processes, and storage methods used by different manufacturers.
To avoid yeast contamination and the resulting plastic or chemical taste in bread, it is crucial to use precise measurements, the right ingredients, and proper timing when baking. Maintaining a clean environment and properly storing ingredients and baked goods can also help prevent wild yeast growth.
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Rancid butter
Bread can sometimes taste like plastic due to the oils used in making the bread. If these oils have high levels of peroxide and anisidine, they can give the bread a plastic taste. This phenomenon has been observed by several people in New Zealand, who have noticed a strange taste in certain brands of bread, muffins, and buns.
Now, on to the topic of rancid butter:
It is important to distinguish between butter that has gone rancid and cultured butter, which may have a rich, almost cheesy smell. Cultured butter, such as Breton butter from France and Amish butter, is not rancid but rather made differently, often on farms, and may have a higher full-fat dairy content. Cultured butter is safe to consume and can be used in dishes that highlight its unique flavor, such as on toast or English muffins.
To summarize, rancid butter has gone bad and should be discarded, whereas cultured butter has a unique smell and taste due to its production methods and can be safely consumed. To maintain the freshness of butter, it is recommended to store it in the refrigerator and monitor its best-by date.
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Cinnamon interference
Cinnamon can also cause a metallic taste in bread, especially if incorporated too early. To avoid this, cinnamon can be added after the first proof and during shaping.
If the bread has a high sugar content, it could ferment quickly and produce an odd chemical taste and odour. However, this is unlikely as a large amount of sugar would be required.
To amplify the cinnamon taste in bread, a combination of different types of cinnamon can be used, such as cassia and true cinnamon. Using cinnamon sticks and grinding them into a powder can also result in a more intense flavour.
However, it is important to note that other factors could also contribute to bread tasting like plastic or chemicals. For example, detergent fragrances from scented items like detergents and air fresheners can permeate the plastic wrappers or cardboard of food items. Additionally, if individuals handling the products have used scented soaps or lotions, the fragrance can transfer to the packaging and ultimately affect the taste of the bread.
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Countertop contamination
Bread tasting like plastic or chemicals could be due to countertop contamination. This could be caused by the surface on which the dough is kneaded. For instance, some people have reported that kneading dough on marble or quartz countertops, despite cleaning, can cause the bread to have a chemical taste. The speckled pattern on quartz countertops can make it difficult to verify that the surface is clean, and some people have suggested using a wooden cutting board instead.
Another potential source of countertop contamination is the use of dishwashing soap on the surface where the dough is kneaded. Even after retesting all other surfaces, one person found that the solvent taste in their bread disappeared when they stopped using a particular brand of dish soap on their cutting board.
It is also important to consider what has previously been prepared on the countertop or in the oven. Residue from cleaning products or other foods could potentially contaminate the dough and affect the taste of the bread.
In addition to countertop contamination, there are other potential causes for bread tasting like plastic or chemicals. These include the type of yeast or cinnamon used, the quality of ingredients such as flour or butter, or the presence of contaminants introduced during food processing or environmental pollution.
To prevent bread from tasting like plastic, it is recommended to avoid kneading dough directly on countertops, especially if they are made of materials that are difficult to clean thoroughly. Using a clean wooden cutting board or another food-safe surface for kneading dough can help reduce the risk of contamination.
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Oils with high peroxide and anisidine levels
The anisidine value is an indicator of the presence of oxidized compounds such as aldehydes and ketones in the oil. These substances develop as fatty acids degrade, contributing to the unpleasant taste and odour associated with rancid oils. A high anisidine value implies the presence of oxidized compounds and potential oil rancidity.
The CDR FoodLab® system can analyze peroxide and p-anisidine values in a rapid and straightforward way. The peroxide value measures the components produced by the early stages of oxidation, whereas the anisidine value measures the breakdown products of peroxides. The p-anisidine value is a more reliable and meaningful test because it measures the secondary oxidation products, which are more stable during the heating process.
The Totox value offers a comprehensive assessment of oil stability by considering both peroxide and anisidine values. When the Totox value exceeds certain thresholds, it suggests that the oil has likely turned rancid and is no longer suitable for consumption. A Totox value below 10 indicates that the oil is fresh and of high quality, while a value between 10 and 20 suggests that the oil is still acceptable but may exhibit early signs of oxidation. If the Totox value is above 20, the oil is rancid and should not be used for culinary purposes.
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Frequently asked questions
The bread might have a plastic taste due to yeast contamination. After the bread is baked, the yeast in the dough will not be active, but wild yeasts from the environment or packaging can be attracted to the bread, causing chemical reactions.
If the oils used in making the bread have high levels of peroxide and anisidine, they can cause a plastic taste.
Try tasting bread from different bakeries or brands. If you still taste the plastic flavour, it might be an issue with your taste buds.
If you suspect yeast contamination, try sprinkling cinnamon on the rolled-out dough instead of mixing it into the dough. Cinnamon affects yeast activity, so it's easier to overproof the dough.
Many factors can impact the taste of bread, including temperature, yeast, flour type, and the presence of other ingredients such as cinnamon or raisins.
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