Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread

This paper presents the analyses of the effect of fiber additives on volatile organic compounds in bread. The bread was baked from wheat flour with the addition of 3% of fruit fiber, following common procedures. After baking, volatile organic compounds contained in the control bread and breads suppl...

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Detalles Bibliográficos
Autores principales: Rusinek, Robert, Gawrysiak-Witulska, Marzena, Siger, Aleksander, Oniszczuk, Anna, Ptaszyńska, Aneta A., Knaga, Jarosław, Malaga-Toboła, Urszula, Gancarz, Marek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8073101/
https://www.ncbi.nlm.nih.gov/pubmed/33923662
http://dx.doi.org/10.3390/s21082812

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8073101/
https://www.ncbi.nlm.nih.gov/pubmed/33923662
http://dx.doi.org/10.3390/s21082812

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