Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride

Rheological, physicochemical, textural, and sensory characteristics of wheat bread prepared by potassium chloride (KCl) substitution of sodium chloride (NaCl) at different ratio (0:100, 10:90, 20:80, 30:70, 40:60, 50:50) in the presence of two different fermentation types (Saccharomyces cerevisiae y...

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Detalles Bibliográficos
Autores principales: Pashaei, Mitra, Mollakhalili‐Meybodi, Neda, Sadeghizadeh, Jalal, Mirmoghtadaei, Leila, Fallahzadeh, Hossein, Arab, Masoumeh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9548358/
https://www.ncbi.nlm.nih.gov/pubmed/36249970
http://dx.doi.org/10.1002/fsn3.2917

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9548358/
https://www.ncbi.nlm.nih.gov/pubmed/36249970
http://dx.doi.org/10.1002/fsn3.2917

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