Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt

Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this w...

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Detalles Bibliográficos
Autores principales: Arena, Elena, Muccilli, Serena, Mazzaglia, Agata, Giannone, Virgilio, Brighina, Selina, Rapisarda, Paolo, Fallico, Biagio, Allegra, Maria, Spina, Alfio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353580/
https://www.ncbi.nlm.nih.gov/pubmed/32517162
http://dx.doi.org/10.3390/foods9060752

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353580/
https://www.ncbi.nlm.nih.gov/pubmed/32517162
http://dx.doi.org/10.3390/foods9060752

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