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Ferulic acid’s effect on whole wheat bread aroma
date:Jan 17, 2013
A study published in the Journal of Agricultural and Food Chemistry shows that tweaking amounts of ferulic acid in whole wheat bread can alter the flavors and aromas.

Whole wheat flour includes all three layers of the grainbran, germ, and endospermwhile refined flour is mostly endosperm. Whole wheat flour contains more fiber and compounds called phytochemicals, both of which can help reduce the risk of cancer, heart disease, diabetes, and obesity. Despite wheat breads benefits, many consumers c

12/24 03:35