Background Sourdough has been used in bread production for decades to improve its
preservation, texture and flavor. Today it is mostly used as a bread flavor improver. For many …

Sensory descriptive analysis is one of the most powerful, sophisticated and most extensively
used tools in sensory science, which provides a complete description of the sensory …

Bread is one of the most widely consumed foods in the world. Among the different properties
that define its quality, the aroma of bread is considered essential to its approval by …

Abstract Solid-phase microextraction (SPME), a solvent-free extraction technique, is an
effective, cost-saving, versatile, and easily automated assay for high sample throughput …

Sourdough bread has a complex flavour profile, which is strongly influenced by the
compounds generated during fermentation by the diverse array of microorganisms present …

Food flavor compounds due to the complexity of food as a matrix, and usually their very low
concentrations in a product, as well as their low odor thresholds, create a challenge in their …

The roles of ingredient formulation, dough fermentation, and baking conditions on bread
aroma are reviewed. More than 540 volatile compounds have been reported in bread …

Sourdough is an old example of a natural starter composed of a mixture of flour, water, and
metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that …

Bread aroma is an important parameter for bread quality, and this review aims to provide an
overview of aroma compounds identified in bread crumb and how these compounds are …

Wheat flour substitution with flours from raw and roasted beans of Phaseolus coccineus at
20 and 30%(flour basis) was studied in breadmaking. The rheological behavior of starch …