Identification of Volatile Compounds and Yeast Species Derived from Salak Pondoh for Bread Aroma Enhancement
نویسندگان
1 Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
2 Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
3 Departemen of Biology, Faculty of Science dan Technology, Universitas Islam Negeri Maulana Malik Ibrahim, Malang, Indonesia
4 Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
5 Departemen of Biology, Faculty of Science dan Technology, Universitas Islam Negeri Maulana Malik Ibrahim, Malang, Indonesia
doi
10.18502/jfqhc.12.3.19786چکیده
Background: Yeast is a widely utilized microorganism in the fermentation industry, particularly as a leavening agent for bread. The bread-making process yields a number of metabolites, particularly volatile compounds, which influence the end product quality. This study sought to identify volatile compounds and yeast species involved in the leavening process of bread derived ...
