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Influence of commercial baker's yeasts on bread aroma profiles

  • Published:2013-06 Issue:1 Volume:52 Page:160-166
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

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

Funder

Lantmännen-Unibake Research Foundation

Food Research School Denmark

Faculty of Science, University of Copenhagen, Denmark

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Maltase activity and dough rising ability of baker's yeasts obtained at different growth conditions during the maturation stage;Angelov;Zeitschrift fur Lebensmittel-Untersuchung Und-Forschung A — Food Research and Technology,1997

2. Comparison of fermentative capacities of industrial baking and wild-type yeasts of the species Saccharomyces cerevisiae in different sugar media;Bell;Letters in Applied Microbiology,2001

3. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature;Birch;LWT — Food Science and Technology,2013

4. Quantitative and sensory studies on tomato paste volatiles;Buttery;Journal of Agricultural and Food Chemistry,1990

5. Contribution of volatiles to rice aroma;Buttery;Journal of Agricultural and Food Chemistry,1988
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