Metabolite analysis of wheat dough fermentation incorporated with buckwheat

Dough fermentation represents an important developmental stage in the manufacturing process. In this study, volatile and nonvolatile metabolite analysis were carried out to investigate time‐dependent metabolic changes in the course of wheat dough fermentation incorporated with buckwheat based on gas...

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Veröffentlicht in:	Food Science & Nutrition 2020-08, Vol.8 (8), p.4242-4251
Hauptverfasser:	Wang, Binchen, Xiao, Lin, Chai, Duo, Jiang, Yumeng, Wang, Meiting, Xu, Xianbing, Li, Chongwei, Dong, Liang
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcohols Aldehydes Amino acids Analysis Aromatic compounds Bread Buckwheat Chemical composition Developmental stages Dough dough fermentation Esters Fatty acid methyl esters Fatty acids Fermentation Flour Food Furans Gas chromatography Ketones Low molecular weights Manufacturing industry Mass spectrometry Mass spectroscopy Metabolism metabolite analysis Metabolites Molecular weight Nitrogen Organic acids Original Research Pesticides Polyols Principal components analysis Production processes Sterols Sugar Time dependence volatile compounds Wheat
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