Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature
•Fermentation conditions affected the formation of most volatile compounds in the crust.•54 compounds were influenced by yeast level and/or fermentation temperature.•Bread fermented at 8°C had higher levels of 2- and 3-methylbutanal.•Bread fermented at 32°C showed higher levels of pyrazine and most...
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Published in | Food chemistry Vol. 210; pp. 566 - 576 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
01.11.2016
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Subjects | |
Online Access | Get full text |
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