6533b7d5fe1ef96bd12649c1
RESEARCH PRODUCT
Bread aroma
C. RannouCarole ProstPauline PoinotGaëlle Arvisenetsubject
2. Zero hunger[CHIM.ANAL] Chemical Sciences/Analytical chemistrybiologyChemistry[SDV]Life Sciences [q-bio]digestive oral and skin physiology010401 analytical chemistryfood and beverages04 agricultural and veterinary sciencesRaw materialbiology.organism_classification040401 food science01 natural sciences0104 chemical sciences[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition0404 agricultural biotechnology[CHIM.ANAL]Chemical Sciences/Analytical chemistry[CHIM]Chemical SciencesFood science[SDV.AEN]Life Sciences [q-bio]/Food and NutritionAromaComputingMilieux_MISCELLANEOUSdescription
: This chapter will review the different synthetic pathways of bread volatiles in conventional white bread. The influence of traditional and innovative raw materials and breadmaking processes on the formation of volatiles will then be discussed. Next, extraction and analytical methods used to identify volatiles that participate in bread aroma will be presented. Volatiles that have been identified in freshly baked white bread will be listed and the ones that are potent odorants highlighted. Finally, the techniques employed by the baking industry to enhance bread aroma will be described.
year | journal | country | edition | language |
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2020-01-01 |