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The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties
The aim of this research was to investigate a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization (WHO)’s recommendation to reduce dietary salt intake. Due to the fact that sodium chloride is one of the main ingredients from...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278690/ https://www.ncbi.nlm.nih.gov/pubmed/32397605 http://dx.doi.org/10.3390/foods9050610 |