The white bread in Japan is phenomenally good to smell and taste and you would if you could tell me how and what they use to get that rich, dense and fluffy quality to their breads. You probably know already that ferulic acid is the culprit in whole wheat bread that we adore yet despise when it comes to essential and volatile compounds in bread. By tweaking amounts of ferulic acid in whole wheat bread, we can alter the flavors and aromas. Because of the layers in whole wheat bread, the bread flour includes all three layers of the grain; bran, germ, and endosperm, while refined flour is mostly endosperm. The outer layers of bran and germ that remain in whole wheat flour tend to create that taste, smell, and look less appealing to many people when compared with white. Despite wheat bread’s benefits, many consumers choose white bread because they prefer its taste and aroma.
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