We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

rye bread flavor

General Material Information

Trivial Name rye bread flavor

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Literature & References

None found
Publications by PubMed
Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran.
Concentrated arabinoxylan in wheat bread has beneficial effects as rye breads on glucose and changes in gene expressions in insulin-sensitive tissues of Zucker diabetic fatty (ZDF) rats.
Intake of whole-grain and fiber-rich rye bread versus refined wheat bread does not differentiate intestinal microbiota composition in Finnish adults with metabolic syndrome.
Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals.
The diet of adolescents can be improved by school intervention.
Sucrose in the diet of 3-year-old Finnish children: sources, determinants and impact on food and nutrient intake.
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.
Sugar utilization patterns and respiro-fermentative metabolism in the baker's yeast Torulaspora delbrueckii.
Factors influencing acrylamide content and color in rye crisp bread.
Food selection associated with sense of coherence in adults.
Cloning and characterization of the MAL11 gene encoding a high-affinity maltose transporter from Torulaspora delbrueckii.
Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products.
Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
Soluble dietary fibres in Jerusalem artichoke powders: composition and application in bread.
Sucrose metabolism and exopolysaccharide production in wheat and rye sourdoughs by Lactobacillus sanfranciscensis.
Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.
Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects.
Effects of variously processed starch on pH of human dental plaque.
[Flavor enhancement in rye bread by pre-baking].

Other Information

Wikipedia:View

Suppliers

Virginia Dare

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Bready
bread rye bread, bready, bread baked
General comment Rye bread

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 rye bread flavor usage levels up to:
not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the substantiation of a health claim related to high fibre sourdough rye bread and reduction of post-prandial glycaemic responses pursuant to Article 13(5) of Regulation (EC) No 1924/2006
View page or View pdf