Abstract
The composition of the volatile fraction of bread depends on the ingredients, the conditions of dough fermentation, and the baking process. As a consequence, a wide variety of breads having different intensities in the roasty, caramel-like, sweet, sour, bran-like, and yeast-like aroma notes are offered to the consumer.
| Original language | English |
|---|---|
| Title of host publication | Volatile Compounds in Foods and Beverages |
| Publisher | CRC Press |
| Pages | 41-77 |
| Number of pages | 37 |
| ISBN (Electronic) | 9781351405355 |
| ISBN (Print) | 9780824783907 |
| DOIs | |
| State | Published - 1 Jan 2017 |
| Externally published | Yes |