Reducing Ferulic Acid Contents Within Wheat Bread Increases Its Taste Smell Better

Scientists make wheat bread smell more appetizing

5:46 AM, 11th January 2013
Research on Wheat Bread Aroma
Scientists make wheat bread smell more appetizing.


SAN DIEGO, US: The key to giving whole wheat bread a more appetizing aroma and taste may lie in controlling the amounts of a single chemical compound that appears in the bread, which nutritionists regard as more healthful than its refined white counterpart. That’s the finding of a new study in ACS’ Journal of Agricultural and Food Chemistry, which opens the door to making whole wheat bakery products more appealing to millions of people.

Researcher Devin G Peterson and colleagues explain that whole wheat flour includes all three layers of the grain - bran, germ and endosperm - while refined flour is mostly endosperm. Whole wheat flour contains more fibre and compounds called phytochemicals, both of which can help reduce the risk of cancer, heart disease, diabetes and obesity. Despite wheat bread’s benefits, many consumers choose white bread because they prefer its taste and aroma. Peterson wanted to find out how one specific compound prevalent in whole wheat flour impacts its taste and aroma.

They focused on ferulic acid, found mainly in bran. Scientists already knew that ferulic acid suppresses one of the critical components of baked bread’s aroma. When Peterson’s team added ferulic acid 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.

© American Chemical Society News 




Your Comments (Up to 2000 characters)
Please respect our community and the integrity of its participants. WOC reserves the right to moderate and approve your comment.

Related News

Westlake starts expansion of ethylene unit at Lake Charles, Louisiana

HOUSTON, US: Westlake Chemical Corporation has begun expansion of the Petro 2 ethylene unit at its complex in Lake Charles, Louisiana. This expansion ...

Read more
Momentive acquires stake in Dynea Australia JV with Laminex

COLUMBUS, US: Momentive Specialty Chemicals Pty Ltd, a wholly owned subsidiary of Momentive Specialty Chemicals, has acquired Dynea Chemical OY’ ...

Read more
Bayer opens polymer development & technology centre in South Korea

SEOUL, SOUTH KOREA: Bayer MaterialScience has officially opened its first Polymer Development & Technology Centre in South Korea. Located in the ...

Read more
Mussels provide promising new adhesive for surgery

UNIVERSITY PARK, US: Mussels can be a mouthwatering meal, but the chemistry that lets mussels stick to underwater surfaces may also provide a highly a ...

Read more
Ecolab appoints Alex Blanco as Executive Vice President

ST PAUL, US: Alex Blanco has joined Ecolab as executive vice president and chief supply chain officer, effective from 1 January 2013. Blanco will ov ...

Read more
Iran allocates $3.6 billion to develop petrochemical industry

TEHRAN, IRAN: Iran’s National Development Fund (NDF) has allocated $3.6 billion to the development of the country’s petrochemical indust ...

Read more uses cookies to ensure that we give you the best experience on our website. By using this site, you agree to our Privacy Policy and our Terms of Use. X