Abstract
A bread-improver in paste and powder form was studied to determine its influence on the composition of volatiles in bread. Addition of soya flour to the bread-improver increased peak area percentages of 1-butanol, 1-octen-3-ol, 1-pentanol, 1-penten-3-ol, decanal, heptanal, hexanal, hexanol, nonanal and octanal in the headspace of the bread. The use of stored soya-containing bread-improver resulted in less of an increase in peak area percentages of all these compounds compared to values obtained using fresh soya bread-improver. Storage of soya bread-improver reduced the formation of secondary lipid oxidation products, and decreased its bleaching action and lipoxygenase activity.
| Original language | English |
|---|---|
| Pages (from-to) | 1-5 |
| Number of pages | 5 |
| Journal | LWT |
| Volume | 25 |
| Issue number | 1 |
| Publication status | Published - 1992 |
| Externally published | Yes |
Fingerprint
Dive into the research topics of 'Effect of storage of a soya-containing bread-improver on lipoxygenase activity, bleaching action and composition of volatiles in bread'. Together they form a unique fingerprint.Cite this
- APA
- Author
- BIBTEX
- Harvard
- Standard
- RIS
- Vancouver