Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread

The impact of sodium chloride (NaCl) concentration on the yeast activity in bread dough and its influence on the aroma profile of the baked bread was investigated. Key aroma compounds in the bread samples were analysed by two-dimensional high-resolution gas chromatography-mass spectrometry in combin...

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Detalles Bibliográficos
Autores principales: Belz, Markus C. E., Axel, Claudia, Beauchamp, Jonathan, Zannini, Emanuele, Arendt, Elke K., Czerny, Michael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5575641/
https://www.ncbi.nlm.nih.gov/pubmed/28805678
http://dx.doi.org/10.3390/foods6080066

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5575641/
https://www.ncbi.nlm.nih.gov/pubmed/28805678
http://dx.doi.org/10.3390/foods6080066

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