ABSTRACT
Flavors are the fundamentals of bakery products, which can play a vital role in promoting consumer sensory perceptions and the growth of baking industry. There are numerous factors that contribute to ‹avor during mixing of ingredients: their interactions and baking processes. Among cereals, wheat is extensively used for the production of bakery products. The unique bread-making properties of wheat ‹our are mainly due to its gluten proteins that form a viscoelastic network when mixed with
15.1 Introduction .................................................................................................. 301 15.2 Bread Flavor and Sensory Perceptions .........................................................302 15.3 Flavor Perception in Biscuits and Sensory Attributes ..................................303 15.4 Effect of Maillard Browning Reactions on Bakery Products .......................304 15.5 Effect of Ingredients on Flavor of Bakery Products .....................................306 15.6 Effect of Processing on Flavor of Bread .......................................................307
