The effects of mixing stage and fermentation time on the quantity of flavor compounds and sensory intensity of flavor in white bread

Food Science and Technology Research

Volumn 15, Issue 2, 2009, Pages 117-126

  Maeda, Tatsuro ^a   Kikuma, Shoko ^b   Araki, Tetsuya ^c   Ikeda, Gakuro ^d   Takeya, Kojiand ^e   Sagara, Yasuyuki ^c  

^a NISSHIN SEIFUN GROUP INC   (Japan)

^b KIRIN HOLDINGS CO LTD   (Japan)

^c UNIVERSITY OF TOKYO   (Japan)

^d AJINOMOTO CO INC   (Japan)

^e Flour Millers Association   (Japan)

Author keywords

Fermentation time; Flavor compounds; GC MS; Mixing stage; Principal component analysis; Sensory evaluation; Static headspace method; White bread

Indexed keywords

EID: 65949093741     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.15.117     Document Type: Article

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