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Evolution of volatile compounds in gluten free bread: from dough to crumb

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Academic year: 2020

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Table 1. Volatile compounds studied in the 0min, 45min and 90min fermented doughs as well as in  the final crumb, in order of elution (Rt, retention time)
Table 2. Peak area of the target ions (x 10 5 ) of the 31 volatile compounds studied in 0 min, 45 min and 90 min fermented doughs as well as in the final
Table 3. Evolution of the volatile compounds classified according the significant differences in the One-way Anova

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