The use of choline chloride for salt reduction and texture enhancement in bread

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...

Full description

Bibliographic Details
Main Authors: Doina Crucean, Bruno Pontoire, Gervaise Debucquet, Alain Le-Bail, Patricia Le-Bail
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Applied Food Research
Subjects:
Starch
Bread
Salt reduction
Choline chloride
Staling
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502223001087

Similar Items

Similar Items