Wheat bread aroma compounds in crumb and crust: A review

Bread is one of the most widely consumed foods in the world. Among the different properties that define its quality, the aroma of bread is considered essential to its approval by consumers. Knowing what the compounds found in bread are, as well as the most important ones in crumb and crust, and unde...

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Veröffentlicht in:	Food research international 2015-09, Vol.75, p.200-215
Hauptverfasser:	Pico, Joana, Bernal, José, Gómez, Manuel
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma Bacteria Biological Bread Bread aroma Correlation Crumb Crust Fermentation Flour Foods Maillard Triticum aestivum Volatile compounds Wheat
Online-Zugang:	Volltext
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