Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence

Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the final product, which is crucial for gluten-free breads that are known for their weak aroma. Volatiles from fermentation an...

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Detalles Bibliográficos
Autores principales: Pico, Joana, Khomenko, Iuliia, Capozzi, Vittorio, Navarini, Luciano, Biasioli, Franco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7588997/
https://www.ncbi.nlm.nih.gov/pubmed/33092071
http://dx.doi.org/10.3390/foods9101498

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7588997/
https://www.ncbi.nlm.nih.gov/pubmed/33092071
http://dx.doi.org/10.3390/foods9101498

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