A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough

A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough

This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a scientific support to national health strategies to reduce the use of NaCl in bread. For this reason 176 f...

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Bibliographic Details
Main Authors: Marina Carcea, Valentina Narducci, Valeria Turfani, Francesco Mellara
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
soft wheat
sodium chloride
dough
Brabender Farinograph
Chopin Alveograph
Rapid Visco Analyzer
Online Access:https://www.mdpi.com/2304-8158/9/7/952

Internet

https://www.mdpi.com/2304-8158/9/7/952

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