[Shortened dough preparation of wheat bread and its effect on the flavor. 1. Carbonyl compounds and ethanol].
D000079:Acetaldehyde / Q000032:analysis; D000096:Acetone / Q000032:analysis; D001939:Bread / Q000032:analysis; D002074:Butanones / Q000032:analysis; D000431:Ethanol / Q000032:analysis; D004987:Ethers / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling; D005662:Furaldehyde / Q000032:analysis; D013649:Taste; D013997:Time Factors; D014908:Triticum
D002074:Butanones; D004987:Ethers; D000096:Acetone; D000431:Ethanol; D005662:Furaldehyde; D000079:Acetaldehyde
Verkürzte Teigbereitung bei Weissbrot und ihr Einfluss auf das Aroma. 1. Carbonylverbindungen und Athanol.