| Aroma retention in modern bread production. | |
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MedLine Citation:
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PMID: 6888528 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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In highly industrialized countries bread consumption rate decreases in favour of flavour-intensive foods like meat, sweets, cocoa products or alcoholic beverages. This trend which is unfavourable from the nutritional point of view may be forced by flavour losses in modern bread technology itself. Sensory profile studies indicate 4 points which may change the traditional bread flavour, i.e. reduction of flour extraction rate, changes within bread formula, shortening of the dough procedures or of baking time. Possible ways for improving bread flavour in modern technology are discussed. The use of precursor systems as well as of biotechnical procedures deliver chances for future bread production with improved flavour quality. |
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Authors:
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M Rothe; H Ruttloff |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Die Nahrung Volume: 27 ISSN: 0027-769X ISO Abbreviation: Nahrung Publication Date: 1983 |
Date Detail:
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Created Date: 1983-10-21 Completed Date: 1983-10-21 Revised Date: 2009-11-11 |
Medline Journal Info:
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Nlm Unique ID: 0142530 Medline TA: Nahrung Country: GERMANY, EAST |
Other Details:
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Languages: eng Pagination: 505-12 Citation Subset: IM |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Bread* Fermentation Food Handling Odors* Taste |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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