Description
Infusing oil and spices into dough imparts uniform flavor throughout the baked product.
Technical
During controlled heating, volatile aromatic compounds are extracted from spices and dissolved into the oil matrix. The oil then distributes these compounds during dough mixing, creating a homogeneous flavor profile. The process relies on temperature-dependent solubility and diffusion kinetics.
Science
Primary Reaction
Thermal extraction of volatile flavor compounds into oil and subsequent diffusion into dough
Sensory Profile
Aroma ()
nuttybutteryherbalfloralcitrusyearthytoastedwarmpungentsweet