We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Inhibiting Release Of One Compound During Baking Improves Aroma, Flavor Of Whole Wheat Bread

January 10, 2013: 12:00 AM EST
U.S. researchers say that regulating the levels of just one bran compound will improve the taste and smell of whole wheat bread crust. Ferulic acid is released from bran when baking whole wheat bread products, and inhibits several other compounds that enhance the flavor and taste of bread crust. By controlling ferulic acid release in whole wheat flour during baking, bakers could “open the door to making whole wheat bakery products more appealing to millions of people.
Nathan Gray , "Reducing bran compound can help make a tastier whole wheat loaf, say researchers", FoodNavigator.com, January 10, 2013, © William Reed Business Media SAS
Cereals & Bakery
Flavors & Colors
North America
United States of America
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.