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

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.