Nutritech - Rethinking the Food Chain

NEW ARTICLE: Use of enzymes to elucidate the factors contributing to bitterness in rye flavour

16.1.2012 14:00


In spite of the health-beneficial character of whole grain rye its use may be limited because of bitter taste. The impact of various processing techniques such as fractionation and fermentation on the flavour of rye has been widely studied. The study of Heiniö et al (2011) concerns the effects of enzymes on the perceived flavour.Different types of commercial enzymes were used to modify the composition of rye flour and after that the perceived rye flavour was determined.

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