bakery flavor

General Material Information

Trivial Name	bakery flavor
Synonyms	bakery flavor systems bakery flavors bestbake flavors flavorshure

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Literature & References

None found

Publications by PubMed
Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters.
Identification and measurement of diacetyl substitutes in dry bakery mix production.
Effect of flax addition on the flavor profile and acceptability of bagels.
A solid-phase microextraction GC/MS/MS method for rapid quantitative analysis of food and beverages for the presence of legally restricted biologically active flavorings.
Tailoring compensation effects of health-unrelated food properties.
Antioxidants in bakery products: a review.
Consumption of bakery products, sweetened soft drinks and yogurt among children aged 6-7 years: association with nutrient intake and overall diet quality.
The texture, sensory properties and stability of cookies prepared with wax oleogels.
Shelf life of packaged bakery goods--a review.
Levels of essential and non-essential metals in ginger (Zingiber officinale) cultivated in Ethiopia.
Effect of feeding food waste-broiler litter and bakery by-product mixture to pigs.
[The use of deffated corn germ in flour manufactured to bakery products].
Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products.
Effectiveness of methods for reducing acrylamide in bakery products.
Food sources of sodium, saturated fat and added sugar in the Spanish hypertensive and diabetic population.
Volatile sulfur containing compounds in simulated meat flavour and their comparison with the constituents of natural aroma.
Machine vision system: a tool for quality inspection of food and agricultural products.
New action pattern of a maltose-forming alpha-amylase from Streptomyces sp. and its possible application in bakery.
Combined effects of pH and sugar on growth rate of Zygosaccharomyces rouxii, a bakery product spoilage yeast.
Almond allergens: molecular characterization, detection, and clinical relevance.
Utilization of African grains for sourdough bread making.
Fenugreek bread: a treatment for diabetes mellitus.
[Food processing industry--the salt shock to the consumers].
Staling white pan bread: fundamental causes.
Mass transfer kinetics during osmotic dehydration of pomegranate arils.
Effect of olive powder on the growth and inhibition of Bacillus cereus.
Occurrence of acrylamide in selected foods and mitigation options.
Application potential for some sugar substitutes in some low energy and diabetic foods.
Effect of mixed antimicrobial agents and flavors in active packaging films.
Soluble dietary fibres in Jerusalem artichoke powders: composition and application in bread.
Formation of peptide-bound Heyns compounds.
Oral health of workers in the modern Finnish confectionery industry.
Novel products and new technologies for use of a familiar carbohydrate, milk lactose.
Intakes and food sources of fructose in the United States.
Construction of a sucrose-fermenting bakers' yeast incapable of hydrolysing fructooligosaccharides.
Microorganisms of the San Francisco sour dough bread process. I. Yeasts responsible for the leavening action.
Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking.
Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems.
Estimation of sucrose esters (E473) in foods using gas chromatography-mass spectrometry.
Effects of yeast stress and pH on 3-monochloropropanediol (3-MCPD)-producing reactions in model dough systems.
Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose.
[Poisoning by enterotoxin from Staphylococcus aureus associated with mocha pastry. Microbiology and epidemiology].
Fructose in the diabetic diet.
On dental health in Icelandic children. Observations during a clinical dentifrice trial.

Other Information

Wikipedia:

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Suppliers

Balchem	Bio Springer
California Custom Fruits and Flavors	Kerry
P.A. Aromatics Flavours	Virginia Dare
WILD Flavors

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Bready
bread baked, bread crust, bready, baked
General comment	Bakery

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for bakery flavor usage levels up to:
	not for fragrance use.

Safety references

None found