The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough

The aim of this study was to investigate the effects of formulation factors, sea salt (SS), dry sourdough (SD) and fermented sugar (FS) as sodium chloride replacers in wheat flour on dough mixing, extension, pasting and fermentation rheological properties, evaluated by Farinograph, Extensograph, Amy...

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Detalles Bibliográficos
Autores principales: Voinea, Andreea, Stroe, Silviu-Gabriel, Codină, Georgiana Gabriela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602458/
https://www.ncbi.nlm.nih.gov/pubmed/33066698
http://dx.doi.org/10.3390/foods9101465

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602458/
https://www.ncbi.nlm.nih.gov/pubmed/33066698
http://dx.doi.org/10.3390/foods9101465

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