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Food science and biotechnology v.19 no.3, 2010년, pp.575 - 582   SCIE 피인용횟수: 1
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Chemistry of Bread Aroma: A Review

Cho, In-Hee    (Department of Food Science and Nutrition, University of Minnesota   ); Peterson, Devin G.    (Department of Food Science, Penn State University  );
  • 초록

    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.


  • 주제어

    bread .   aroma .   key odorant .   dough fermentation .   baking.  

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  • 이 논문을 인용한 문헌 (1)

    1. Wu, Yuanzheng ; Han, Inhwa ; Park, Byung-Geon ; Li, Jishun ; Yang, Hetong ; Shin, Hyun-Jae 2016. "Effects of Dried Medicinal Mushroom (Sparassis crispa) Powder on Wheat Flour Dough and Bread Properties" KSBB Journal, 31(3): 171~177     

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