Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Bread flavor chemistry

To improve the quality of bread produced by modern methods, it is necessary to understand the chemistry of bread flavor. Therefore many studies have been undertaken to clarify the composition and formation of the flavors of different types of bread (1-5). [Pg.258]

While several reviews on the role of ingredients are available, none of these describe the flavor chemistry of cracker sponge and dough (2, 3, 4, 5). However, some insight into the chemistry of cracker aroma can be obtained from examination of products that have a "cracker-like aroma" such as white bread crust. [Pg.277]

Thiele, C., Ganzle, M. G., Vogel, R. F (2001). Contribution of sourdough lactobadlli, yeast and cereal enzymes to the generation of amino acids in dough relevant for bread flavor. Cereal Chemistry, 79,45-51. [Pg.406]

Pyrazines. In the thirties, the attention on pyrazines was focused on its industrial role in dyes, photographic emulsions and chemotherapy. Its importance in life processes was indicated in its derivative, vitamin B2 (riboflavin, 6,7-dimethyl-9-(l -D-ribityl isoalloxazine). Later,in the midsixties, it was identified in foods and its contributions to the unique flavor and aroma of raw and processed foods attracted the attention of flavor chemists Pyrazine derivatives contribute to the roasting, toasting, nutty, chocolaty, coffee, earthy, caramel, maple-like, bread-like, and bell pepper notes in foods. The reader is referred to the reviews on Krems and Spoerri (88) on the chemistry of pyrazines, and the review of pyrazines in foods by Maga and Sizer (89, 90) Table XVI summaries sensory description and threshold of selected pyrazines. [Pg.234]

Use Nutrition, color fixing, flavoring and preservative in meats and other foods, oxidant in bread doughs, abscission of citrus fruit in harvesting, reducing agent in analytical chemistry. The iron, calcium, and sodium salts are available for biochemical research. [Pg.103]

Food science is the knowledge and understanding of food items and how they behave under various conditions, for instance, how yeast makes bread dough rise. Food chemistry is the manipulation of food items to achieve a specific result, as in adding vanilla to create flavor in a cake mix. Food technology applies food science to the food items in order to create safe, wholesome and attractive foods for consumers, typified by adding calcium to orange juice to increase its nutritional value. [Pg.3]

Demyttenaere, J., Tehrani, K. A., and Kimpe, N. D. 2002. The chemistry of the most important maillard flavor compounds of bread and cooked rice. In Heteroatomic aroma compounds, ed. G. A. Reineccius and T. A. Reineccius, 150-65. ACS Symposium Series 826. Washington, DC American Chemical Society. [Pg.299]

Smith, D. E., and J. R. Coffman Analysis of Food Flavors by GLC. Separation and Identification of the Neutral Components from Bread Pre-Ferment Liquid. Analyt. Chemistry 32, 1733 (1960). [Pg.520]


See other pages where Bread flavor chemistry is mentioned: [Pg.406]   
See also in sourсe #XX -- [ Pg.19 , Pg.198 , Pg.199 , Pg.200 , Pg.201 ]




SEARCH



Bread

Bread flavor

Flavor chemistry

© 2024 chempedia.info