Fundamental studies on the reduction of salt on dough and bread characteristics

Food Research International

Volumn 42, Issue 7, 2009, Pages 885-891

  Lynch, E J ^a   Dal Bello, F ^a   Sheehan, E M ^b   Cashman, K D ^a   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b Brothers of Charity (Southern Service)   (Ireland)

Author keywords

Baking properties; Descriptive sensory analysis; Dough rheology; Sodium chloride; Wheat bread

Indexed keywords

BAKING PROPERTIES; BREAD QUALITY; COMPLEX MODULUS; CRUMB STRUCTURE; DESCRIPTIVE SENSORY ANALYSIS; DOUGH RHEOLOGY; INCREMENTAL REDUCTIONS; LOW LEVEL; QUALITY CHARACTERISTIC; SALT ADDITION; SENSORY ATTRIBUTES; SENSORY EVALUATION; SPECIFIC VOLUME; STRUCTURAL CHANGE; USAGE LEVEL; WHEAT BREAD; WHEAT DOUGH;

ELASTICITY; EVAPORATIVE COOLING SYSTEMS; PLASTICITY; RHEOLOGY; SODIUM CHLORIDE;

VISCOSITY;

TRITICUM AESTIVUM;

EID: 67349149595     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.03.014     Document Type: Article

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