Bread

Werner Grosch; Peter Schieberle

doi:10.1201/9780203734285

Bread

Werner Grosch
, Peter Schieberle

Technical University of Munich

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

6 Scopus citations

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	https://doi.org/10.1201/9780203734285
State	Published - 1 Jan 2017

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10.1201/9780203734285

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Bread

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