Ferulic acid

Making whole wheat bread taste and smell more appetizing

By American Chemical Society Devin G. Peterson, Ph.D.—— Bio and Archives--January 9, 2013

Health and Medicine | Comments | Back To Full Article

The key to giving whole wheat bread a more appetizing aroma and taste may lie in controlling the amounts of a single chemical compound that appears in the bread, which nutritionists regard as more healthful than its refined white counterpart. That’s the finding of a new study in ACS’ Journal of Agricultural and Food Chemistry, which opens the door to making whole wheat bakery products more appealing to millions of people.

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