date:Jan 16, 2013
n ferulic acid (FA), found mainly in bran. Scientists already knew that FA suppresses one of the critical components of baked bread's aroma. When Peterson's team added FA to white flour dough, the bread tasted and smelled like wheat bread. They linked those changes to reduced amounts of a number of compounds that help shape bread's aroma. Understanding these chemical reactions could help bakers make healthier bread more appetizing, the study suggests.
This work was supported by the USDA-NIFA pro