Influence of commercial baker's yeasts on bread aroma profiles

Food Research International

Volumn 52, Issue 1, 2013, Pages 160-166

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

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Aroma compounds; Baker's yeast; Bread crumb; Dough fermentation

Indexed keywords

AROMA COMPOUNDS; BAKER'S YEAST; BREAD CRUMBS; DOUGH FERMENTATIONS; DYNAMIC HEADSPACE SAMPLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; VOLATILE COMPONENTS; YEAST FERMENTATION;

ETHANOL; FERMENTATION; GAS CHROMATOGRAPHY; PROPANOL; YEAST;

FOOD PRODUCTS;

SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 84876325537     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.03.011     Document Type: Article

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