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Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

✍ Scribed by Anna Michalska; Miryam Amigo-Benavent; Henryk Zielinski; Maria Dolores del Castillo

Book ID
113697906
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
195 KB
Volume
48
Category
Article
ISSN
0733-5210

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## Abstract **BACKGROUND:** Light‐coloured and savoury‐tasting flavour enhancers are attractive to both consumers and food producers. The aim of this study was to investigate the colour‐inhibiting effect of L‐cysteine and thiamine during the Maillard reaction of soybean peptide and D‐xylose. The co