Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread

Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread

Sodium chloride is known to influence several technological and sensory characteristics of bread. The high dietary daily intake of sodium, however, raises concern because of serious health implications. In this study, response surface methodology was used to optimize the extent of sodium chloride re...

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Bibliographic Details
Main Authors: Oumayma Toumi, Paola Conte, Aida Maria Gonçalves Moreira da Silva, Maria João Barroca, Costantino Fadda
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Journal of Functional Foods
Subjects:
Sodium chloride
Salicornia ramosissima
Dough rheology
Bread quality
Response surface methodology
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464622004194

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http://www.sciencedirect.com/science/article/pii/S1756464622004194

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