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Effect of Ammonia on Cereals
Author(s) -
Bączkowicz M.,
Tomasik P.,
Zawadzki W.
Publication year - 1990
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19900420204
Subject(s) - aroma , food science , ammonia , chemistry , agronomy , biology , organic chemistry
All wheat, rye and corn flours, rice, oat flakes, buckwheat as well as beans were thermolyzed in the atmosphere of ammonia. Results were not uniform and clearly dependent on physical and chemical properties of material processed. Both wheat and rye flours are particularly sensitive to modification with ammonia. They give products of the aroma of fresh mushrooms. This aroma turns into aroma of freshly fried meat on suspending of these products in water in order to prepare a thickener to sauces and soups.