date:Jan 17, 2013
d-up crust to characterize the differences.
The team focused on ferulic acid, which is normally bound to wheats cell walls but is set free during fermentation and baking. Only after it is liberated does it begin to alter the flavor and smell of bread. When the researchers added ferulic acid to refined grain bread, they found that its aroma resembled that of whole wheat bread. Ferulic acid appears to suppress a compound called 2AP, which is the most important molecule behind whole wheat breads u