Crumb 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

Themes: Food engineering;
Food quality and safety. Microbiology;
Bakery and confectionery products
Keywords: Wheat; Bread; Variety; Temperature; Chilling; Organoleptic property; Bakery product; Process; Dough; Fermentation