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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Autores principales:	Gemma Sanmartín, Isabel Elena Sánchez-Adriá, Ana Salvador, Jose A. Prieto, Francisco Estruch, Francisca Randez-Gil
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2024-11-01
Colección:	Foods
Materias:	bread dough biochemical parameters local bread VOCs sensorial evaluation
Acceso en línea:	https://www.mdpi.com/2304-8158/13/23/3872
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