Reduced salt in bread and other baked products

Reducing Salt in Foods: Practical Strategies

Volumn , Issue , 2007, Pages 283-295

  Cauvain, S P ^a  

^a BakeTran   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84903504822     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845693046.3.283     Document Type: Chapter

References (19)

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2. Anon. Weak response causes RHM to drop Hovis Lower Salt. British Baker 2005, 203(39):3.
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8. Cauvain S.P., Young L.S. Technology of Breadmaking 1998, Blackie Academic & Professional, London, UK.
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14. Klinge Chemicals http://www.klinge-chemicals.com.
15. Linka Y., Harkonen H., Linko P. Sodium chloride in bread making technology 1984.
16. Pateras I. Technology of Breadmaking 1998, 240-295. Blackie Academic & Professional, London, UK. S.P. Cauvain, L.S. Young (Eds.).
17. Rosell C.M. The nutritional enhancement of wheat flour. Breadmaking: Improving Quality 2003, 253-270. Woodhead Publishing Ltd, Cambridge, UK. S.P. Cauvain (Ed.).
18. Williams A., Pullen G. Functional ingredients. Technology of Breadmaking 1998, 45-80. Blackie Academic & Professional, London, UK. S.P. Cauvain, L.S. Young (Eds.).
19. Wirtz R.L. Improving the taste of bread. Breadmaking: Improving Quality 2003, 467-486. Woodhead Publishing Ltd., Cambridge, UK. S.P. Cauvain (Ed.).