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Ferulic acid’s effect on whole wheat bread aroma
date:Jan 17, 2013
nique smells.

This finding shows that ferulic acid plays a key role in producing the aroma of whole wheat bread. By minimizing the liberation of ferulic acid during baking, the study suggests, it might be possible to alter the taste of the final resulteventually making whole-grain bread that is more satisfying to people who prefer white loaves.

12/24 05:28