Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature

Food Chemistry

Volumn 210, Issue , 2016, Pages 566-576

  Nor Qhairul Izzreen, M N ^a,b   Hansen, Åse S ^a   Petersen, Mikael A ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITI MALAYSIA SABAH   (Malaysia)

Author keywords

Crust; Fermentation temperature; Volatile compounds; Whole meal bread; Yeast level

Indexed keywords

FERMENTATION; FOOD PRODUCTS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MULTIVARIANT ANALYSIS; YEAST;

CRUST; FERMENTATION TEMPERATURE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LOWER TEMPERATURES; MAILLARD REACTION PRODUCTS; MULTIVARIATE DATA ANALYSIS; VOLATILE COMPOUNDS; WHOLE MEAL BREAD;

VOLATILE ORGANIC COMPOUNDS;

2 ETHYL 3 METHYLPYRAZINE; 2 ETHYLPYRAZINE; 2 VINYLPYRAZINE; 3 (METHYLSULFANYL) PROPANAL; 5 METHYL 2 FURANCARBOXALDEHYDE; ACETOIN; ALCOHOL DERIVATIVE; ALDEHYDE; ESTER; FURAN DERIVATIVE; ISOPENTYL ALCOHOL; KETONE DERIVATIVE; PYRAZINE; PYRAZINE DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT; BUTANOL; ISOBUTANOL; VOLATILE ORGANIC COMPOUND;

ARTICLE; BREAD; EXTRACTION; FERMENTATION; FOOD ANALYSIS; GLYCATION; HIGH TEMPERATURE; LOW TEMPERATURE; MASS FRAGMENTOGRAPHY; NONHUMAN; TEMPERATURE; WHEAT BRAN; YEAST; ANALYSIS; CHEMISTRY; FLOUR; METABOLISM; PROCEDURES; SACCHAROMYCES CEREVISIAE; WHEAT;

BREAD; BUTANOLS; FERMENTATION; FLOUR; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MAILLARD REACTION; SACCHAROMYCES CEREVISIAE; TEMPERATURE; TRITICUM; VOLATILE ORGANIC COMPOUNDS;

EID: 84965031393     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.110     Document Type: Article

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