期刊
FOOD CHEMISTRY
卷 119, 期 4, 页码 1474-1484出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.09.029
关键词
Bread; Volatile compounds; Inulin; Dynamic SPME; Kinetics
资金
- European Commission [FOOD-2006-36302-EU-FRESHBAKE]
The influence of inulin on the formation and release of white bread volatiles was studied during baking, using an innovative on-line baking extraction device. Kinetic studies were performed to follow the development of crust physical properties and the formation of volatiles responsible for the flavour of breads having different amounts of inulin. It was demonstrated that inulin accelerated the formation of the bread crust and the Maillard reaction. It led to breads with an overall quality similar to that of non-enriched breads, but baked for a shorter time. Correlations between some crust properties and the amount of Maillard volatiles were determined. They showed that crust water activity, moisture and clearness could be good indicators of the Maillard reaction during the baking of bread. (C) 2009 Published by Elsevier Ltd.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据