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Aromabildung durch Rösten und Backen

Flavor development by roasting and baking
: Ziegleder, G.

Moderne Ernährung heute (1994), No.3, pp.6-10
Journal Article
Fraunhofer ILV ( IVV) ()
aroma; Backen; baking; chocolate; confectionery; flavor; Maillard; roasting; Rösten; Schokolade; Süßwaren

For many confectionery or bakery products there is a special reaction of flavor development by heat treatment. Roasted flavor components arise from the heat treatment while natural precursors (sugars, amino acids, proteins) are converted. Taste and aroma are influenced by the textural conditions, too. Chocolate is a typical example of an aroma based on flavor components and on textur and melting properties.