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Aroma bildet sich durch thermische Bahandlung. Bedeutung der Röst- und Backaromen für Süßwaren

 
: Ziegleder, G.

Kakao und Zucker 46 (1994), Nr.7/8, S.12-13
ISSN: 0022-7838
Deutsch
Zeitschriftenaufsatz
Fraunhofer ILV ( IVV) ()
aroma; Backen; baking; chocolate; confectionery; flaver; Maillard; roasting; Rösten; Schokolade; Süßwaren

Abstract
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.

: http://publica.fraunhofer.de/dokumente/PX-4618.html