References & Sources  -  September 5, 1998

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Reheating can’t make stale bread fresh

Chemists have analyzed the aromas of French bread — fresh, stale, and reheated.

 

References:

Zehentbauer, G., and W. Grosch. 1998. Apparatus for quantitative headspace analysis of the characteristic odorants of baguettes. Meeting of the American Chemical Society. August. Boston.

 

Sources:

Gerhard Zehentbauer
University of Minnesota
Department of Food Science and Nutrition
College of Agricultural, Food, and Environmental Sciences
225 Food Science and Nutrition
1334 Eckles Avenue
St. Paul, MN 55108-6099

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