date:Jan 14, 2013
The key to giving whole wheat bread a more appetising aroma and taste could lie in reducing levels of a single chemical compound known as ferulic acid, say researchers writing in the Journal of Agricultural and Food Chemistry.
Led by Devin Peterson from the University of Minnesota, USA, the research team report that the release of ferulic acid from bran in whole wheat flour is related to a reduction in important flavour and aroma compounds during the baking process.
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