Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the doug...

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מידע ביבליוגרפי
Main Authors: Marta Ambrosewicz-Walacik, Małgorzata Tańska, Daniela Rotkiewicz, Andrzej Piętak
פורמט: Article
שפה:English
יצא לאור: University of Zagreb Faculty of Food Technology and Biotechnology 2016-01-01
סדרה:Food Technology and Biotechnology
נושאים:
wheat bread
rye bread
sodium chloride mass fraction
bread properties
גישה מקוונת:https://hrcak.srce.hr/file/236576

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