The Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread-Reference-Cited by-同舟云学术

The Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread

Published:2009 Issue:2 Volume:15 Page:117-126
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

MAEDA Tatsuro,KIKUMA Shoko,ARAKI Tetsuya,IKEDA Gakuro,TAKEYA Koji,SAGARA Yasuyuki

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference21 articles.

1. Baltes, W. and Song, C. (1994). New aroma compounds in wheat bread. ACS Symp. Ser. (Am. Chem. Soc.), 543, 192-205.

2. Collyer, D. M. (1964). Bread flavor (A review of the literature to October 1963). The Bakers Digest, 38, 43-54.

3. Frasse, P., Lambert, S., Levesque, C., Melcion, D., Richard-Molard, D. and Chiron, H. (1992). The influence of fermentation on volatile compounds in French bread crumb. Lebensm.-Wiss. u-Technol., 25, 66-70.

4. Flavor of Cereal Products—A Review

Cited by 31 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional, Bioactive, and Volatile Characteristics of Two Types of Sorbus domestica Undervalued Fruit from Northeast of Iberian Peninsula, Spain;Molecules;2024-09-12

2. The effects of high-ash stream flour on the sourdough properties and the taste and flavor of bread;Nippon Shokuhin Kagaku Kogaku Kaishi;2024-07-15

3. 高灰分ストリーム粉の添加による国産小麦を原料としたパンの風味変化;Nippon Shokuhin Kagaku Kogaku Kaishi;2023-07-15

4. Flavor changes of bread made from domestic wheat by the addition of high -ash flour streams;J JPN SOC FOOD SCI;2023

5. Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine;Journal of Agricultural and Food Chemistry;2023-01-25