Bakery products are considered to be basic part of human diet in almost every culture. Even though they exhibit various formulations and characteristics they have a common appealing feature: flavor, which comprises the total sensation evoked during their consumption. Besides their formulation ingredients, the flavor generating steps in breadmaking are fermentation and baking during which several compounds are formed due to the constantly modified conditions of moisture, pH, and temperature. The most important flavor generating mechanism is the nonenzymatic Maillard reaction. However, immediately after baking, especially in frozen dough products, volatile materials begin to diffuse and oxidation of the unstable aromatic compounds occurs resulting in the degradation of the overall sensory perception of these products. The aim of the present work is to investigate flavor degradation in bread made from frozen dough with various ingredients as well as to correlate them with the characteristics of appearance and texture.
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