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Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia

Artisan bread, known for its simple recipes, natural ingredients, and traditional techniques, has seen a surge in demand, especially following the COVID-19 pandemic. Small bakeries emphasize extended fermentation processes and prioritize sensory qualities in their products. However, the impact of in...

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Uloženo v:
Hlavní autoři: Gemma Sanmartín, Isabel Elena Sánchez-Adriá, Ana Salvador, Jose A. Prieto, Francisco Estruch, Francisca Randez-Gil
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2024-11-01
Edice:Foods
Témata:
bread dough
biochemical parameters
local bread
VOCs
sensorial evaluation
On-line přístup:https://www.mdpi.com/2304-8158/13/23/3872
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