In Hee Cho & Devin G. Peterson · Food Science and Biotechnology
Lifecycleactive
Published2010-06-30
DOI10.1007/s10068-010-0081-3
Used by1 verified claim
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A review of bread aroma chemistry reports 2-acetyl-1-pyrroline, (E)-2-nonenal, 3-methylbutanal, 2,3-butanedione, methional and (Z)-2-nonenal as primary odorants of wheat bread crust, with 2-acetyl-1-pyrroline suggested as the key crust odorant behind its cracker-like note; the crumb has a different set, and these odorants are generated mainly during baking.
Wheat bread; crust and crumb differ, and odorants depend on ingredients, fermentation and baking.EXTERNAL RECORD