ShareCrumb bread flavour: influence of wheat variety and breadmaking process.
La flaveur de la mie du pain : influence de la variété de blé et du mode de panification.
Author(s) : GALEY C., POTUS J., DRAPRON R., POIFFAIT A., BAR C., FISCHER J., GIAMPOLI P.
Type of article: Article
Summary
The content in volatile compounds of the bread crumb and the strength of the olfactory flavour called "spicy" were affected by the refrigeration of doughs under controlled growth. Bread crumb made from flour of Recital variety was richer in volatile compounds than those made with the flour from Soissons variety. Hypotheses are proposed which might explain these differences.
Details
- Original title: La flaveur de la mie du pain : influence de la variété de blé et du mode de panification.
- Record ID : 1995-1713
- Languages: French
- Source: Sci. Aliments - vol. 14 - n. 5
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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