Rothe M, Ruttloff H
Nahrung. 1983;27(5):505-12. doi: 10.1002/food.19830270529.
In highly industrialized countries bread consumption rate decreases in favour of flavour-intensive foods like meat, sweets, cocoa products or alcoholic beverages. This trend which is unfavourable from the nutritional point of view may be forced by flavour losses in modern bread technology itself. Sensory profile studies indicate 4 points which may change the traditional bread flavour, i.e. reduction of flour extraction rate, changes within bread formula, shortening of the dough procedures or of baking time. Possible ways for improving bread flavour in modern technology are discussed. The use of precursor systems as well as of biotechnical procedures deliver chances for future bread production with improved flavour quality.
在高度工业化的国家，面包的消费率下降，人们转而青睐肉类、糖果、可可制品或酒精饮料等风味浓郁的食物。从营养角度来看，这种趋势是不利的，而它可能是由现代面包制作技术本身导致的风味损失所造成的。感官特征研究指出了可能改变传统面包风味的4个因素，即面粉出粉率的降低、面包配方的改变、面团制作过程或烘焙时间的缩短。本文讨论了现代技术中改善面包风味的可能方法。使用前体系统以及生物技术程序为未来生产风味更佳的面包带来了机遇。
