Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction

Food and Bioprocess Technology

Volumn 8, Issue 9, 2015, Pages 1925-1937

  Makhoul, Salim ^a,b,c   Romano, Andrea ^a,d   Capozzi, Vittorio ^a,d   Spano, Giuseppe ^e   Aprea, Eugenio ^a   Cappellin, Luca ^a   Benozzi, Elisabetta ^a,f   Scampicchio, Matteo ^d   Märk, Tilmann D ^f   Gasperi, Flavia ^a   El Nakat, Hanna ^b   Guzzo, Jean ^c   Biasioli, Franco ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF BALAMAND   (Lebanon)

^c UNIVERSITÉ DE BOURGOGNE   (France)

^d FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

^e UNIVERSITY OF FOGGIA   (Italy)

^f UNIVERSITY OF INNSBRUCK   (Austria)

Author keywords

Aroma; Bread; Flour; Interaction; PTR MS; VOCs; Yeast

Indexed keywords

BREADMAKING; FOOD PRODUCTS; INDUSTRIAL RESEARCH; MASS SPECTROMETRY; PROTON TRANSFER; RESEARCH AND DEVELOPMENT MANAGEMENT; VOLATILE ORGANIC COMPOUNDS;

AROMA; BREAD; FLOUR; INTERACTION; PTR-MS; VOCS;

YEAST;

EID: 84947614381     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1549-1     Document Type: Article

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