Study of the Flavor of Bread Adding Parmigiano-Reggiano
Author:
Affiliation:
1. Mitsubishi Corporation Life Sciences Limited
2. Ochanomizu University
3. Food Research Institute, National Agriculture and Food Research Organization
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/67/1/67_13/_pdf
Reference21 articles.
1. 4) Pico, J., Bernal, J., and Gómez, M. (2015). Wheat bread aroma compounds in crumb and crust: A review. Food Res. Int., 75, 200-215.
2. 5) Bianchi, F., Careri, M., Chiavaro, E., Musci, M., and Vittadini, E. (2008). Gas chromatographic-mass spectrometric characterisation of the Italian protected designation of origin ‘Altamura’ bread volatile profile. Food Chem., 110, 787-793.
3. 6) Martínez-Anaya, M.A. (1996). Enzymes and bread flavor. J. Agric. Food Chem., 44, 2469-2480.
4. 7) Birch, A.N., Petersen, M.A., Arneborg, N., and Hansen, A.S. (2013). Influence of commercial baker’s yeasts on bread aroma profiles. Food Res. Int., 52, 160-166.
5. 8) Cho, I.H. and Peterson, D.G. (2010). Chemistry of bread aroma: A review. Food Sci. Biotechnol., 19, 575-582.
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