Full metadata record
DC Field | Value | Language |
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dc.contributor.author | 조인희 | - |
dc.date.accessioned | 2017-01-05T02:01:38Z | - |
dc.date.available | 2017-01-05T02:01:38Z | - |
dc.date.issued | 2010 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.other | OAK-13585 | - |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/233420 | - |
dc.description.abstract | The roles of ingredient formulation, dough fermentation, and baking conditions on bread aroma are reviewed. More than 540 volatile compounds have been reported in bread. However, only a relative small portion of the volatile compounds in bread contribute to the desirable aroma properties. The primary odorants reported to contribute to the flavor of wheat bread crust were 2-acetyl-1-pyrroline, (E)-2-nonenal, 3-methylbutanal, 2,3-butanedione, methional, and (Z)-2-nonenal, whereas for bread crumb, (E)-2-nonenal, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, 2,3-butanedione, methional, 1-octen-3-ol, and (E,E)-2,4-nonadienal were identified. One compound, in particular, 2-acetyl-1-pyrroline has been suggested to be the key odorants of the crust and is considered to be responsible for the cracker-like odor properties. These compounds are primarily generated during thermal processing but also influence by ingredient composition and fermentation conditions. © KoSFoST and Springer 2010. | - |
dc.language | English | - |
dc.title | Chemistry of bread aroma: A review | - |
dc.type | Review | - |
dc.relation.issue | 3 | - |
dc.relation.volume | 19 | - |
dc.relation.index | SCIE | - |
dc.relation.index | SCOPUS | - |
dc.relation.index | KCI | - |
dc.relation.startpage | 575 | - |
dc.relation.lastpage | 582 | - |
dc.relation.journaltitle | Food Science and Biotechnology | - |
dc.identifier.doi | 10.1007/s10068-010-0081-3 | - |
dc.identifier.scopusid | 2-s2.0-79957645960 | - |
dc.author.google | Cho I.H. | - |
dc.author.google | Peterson D.G. | - |
dc.contributor.scopusid | 조인희(151856) | - |
dc.date.modifydate | 20230530111147 | - |