The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

LWT

Volumn 50, Issue 2, 2013, Pages 480-488

  Birch, Anja N ^a   Petersen, Mikael A ^a   Hansen, Åse S ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Aroma compounds; Bread crumb; Dough fermentation; Multiple headspace extraction

Indexed keywords

ESTERS; EXTRACTION; FERMENTATION; FOOD PRODUCTS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; YEAST;

AROMA ACTIVE COMPOUNDS; AROMA COMPOUNDS; BREAD CRUMBS; DOUGH FERMENTATIONS; FERMENTATION CONDITIONS; FERMENTATION TEMPERATURE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MULTIPLE HEADSPACE EXTRACTION;

ODORS;

TRITICUM AESTIVUM;

EID: 84867842029     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.08.019     Document Type: Article

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