[Shortened dough development of wheat bread and its influence on flavor. 2. Alkanols as aroma index].
D000433:1-Propanol / Q000032:analysis; D000438:Alcohols / Q000032:analysis*; D001939:Bread / Q000032:analysis; D002849:Chromatography, Gas; D003296:Cooking; D000431:Ethanol / Q000032:analysis; D005069:Evaluation Studies as Topic; D006801:Humans; D008722:Methods; D009812:Odorants; D012903:Smell; D013649:Taste; D013997:Time Factors; D014908:Triticum; D015003:Yeasts
D000438:Alcohols; D000431:Ethanol; D000433:1-Propanol
Verkürzte Teigbereitung bei Weissbrot und ihr Einfluss auf das Aroma. 2. Alkanole als Aroma-Index