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Chemistry of Bread Aroma: A Review

Food science and biotechnology, v.19 no.3, 2010년, pp.575 - 582  

Cho, In-Hee (Department of Food Science and Nutrition, University of Minnesota) ,  Peterson, Devin G. (Department of Food Science, Penn State University)

Abstract AI-Helper 아이콘AI-Helper

The roles of ingredient formulation, dough fermentation, and baking conditions on bread aroma are reviewed. More than 540 volatile compounds have been reported in bread. However, only a relative small portion of the volatile compounds in bread contribute to the desirable aroma properties. The primar...

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