The use of choline chloride for salt reduction and texture enhancement in bread
Cereal products, and in particular bread, are the main source of salt in human diets. However, salt is a critical ingredient in breadmaking, and its reduction can have a negative impact on bread quality. In order to respond to the World Health Organization (WHO)’s recommendation to reduce dietary sa...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223001087 |