Research progress on the formation mechanism and detection technology of bread flavor-Reference-Cited by-同舟云学术

Research progress on the formation mechanism and detection technology of bread flavor

Published:2022-07-27 Issue:9 Volume:87 Page:3724-3736
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yang Yuxia¹^ORCID,Zhao Xiuhong¹,Wang Rong¹

Affiliation:

1. College of Grain Science and Technology Shenyang Normal University Shenyang China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16254

Reference109 articles.

1. The Maillard reactions

2. Triticale-oat bread as a new product rich in bioactive and nutrient components

3. Effects of baking on γ‐aminobutyric acid and free phenolic acids from gluten‐free cookies made with native and malted whole sorghum flours;Antonela G.;Journal of Food Processing and Preservation,2020

4. Effect of Suantangzi sourdough on the quality of bread;Bai X.;Food Science,2021

5. Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread: Technological implications, shelf life and sensory evaluation

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3. The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review;Trends in Food Science & Technology;2024-05

4. Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread;Current Research in Food Science;2024

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