Pico, Joana published the artcileSelection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles, Product Details of C7H10N2, the main research area is gluten free bread teff quinoa flour starch volatile compound.
Abstract: Gluten-free breads have been characterised by a weak aroma. In this study, different mixtures of gluten-free flours (teff and quinoa) and starches (wheat and corn) were investigated by SPME-GC/QTOF with the aim of providing flours that potentially improve the aroma of gluten-free bread. Bread with the highest proportion of corn starch (60%) was discarded for its higher content in rancid volatile compounds from lipid oxidation, while bread with the highest level of wheat starch (60%) was discarded for its lower content of the key aroma 2-acetyl-1-pyrroline. Thus, the bread composed of 40% of each starch, 15% of quinoa flour and 5% of teff flour was chosen due to the higher proportion of pleasant volatiles from fermentation, 2-acetyl-1-pyrroline and pyrazines as well as the lower levels in rancid volatile compounds from lipid oxidation Moreover, it exhibited relatively dark crust, high volume and superior textural properties. Graphical abstract: [Figure not available: see fulltext.].
European Food Research and Technology published new progress about Bread. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Product Details of C7H10N2.