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A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough

This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a scientific support to national health strategies to reduce the use of NaCl in bread. For this reason 176 f...

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Detalles Bibliográficos
Autores principales:	Carcea, Marina, Narducci, Valentina, Turfani, Valeria, Mellara, Francesco
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404662/ https://www.ncbi.nlm.nih.gov/pubmed/32709125 http://dx.doi.org/10.3390/foods9070952

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