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Article

Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles.

Food research international (Ottawa, Ont.) - 1 Mar 2020

Longin Friedrich, Beck Heiner, Gütler Hermann, Heilig Wendelin, Kleinert Michael, Rapp Matthias, Philipp Norman, Erban Alexander, Brilhaus Dominik, Mettler-Altmann Tabea, Stich Benjamin

Abstract excerpt

Bread aroma is the principal characteristic perceived by the consumer yet it is mostly disregarded in the product chain. The main aim of this study was to evaluate the potential to include bread aroma as a new target criterion into the wheat product chain. The objectives of our study were to (i) quantify the influence of genetic versus environmental factors on the bread aroma and quality characteristics, (ii)...

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PMID: 32036907
DOI: 10.1016/j.foodres.2019.108748

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