Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study
Excess salt intake is associated with the risk of cardiovascular diseases (CVD) and bread contributes to daily salt intake. The aim of this study was to determine the amount of salt in white bread (WB) and whole wheat bread (WWB). Breads were purchased from public selling points and bakeries in seve...
Main Authors: | Şule Aktaç, Aybike Cebeci, Yeşim Öztekin, Mustafa Yaman, Mehmet Ağırbaşlı, Fatma Esra Güneş |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2023-09-01
|
Series: | Human Nutrition & Metabolism |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2666149723000282 |
Similar Items
-
Investigating the Amount of Salt and Baking Soda in All Kinds of Baked Breads in Khorramabad in 2019
by: Bahram Kamarehie, et al.
Published: (2023-08-01) -
The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality
by: Andreea Voinea, et al.
Published: (2022-04-01) -
The use of choline chloride for salt reduction and texture enhancement in bread
by: Doina Crucean, et al.
Published: (2023-12-01) -
Levels of Salt Reduction in Bread, Acceptability and Purchase Intention by Urban Mozambican Consumers
by: Neusa Jessen, et al.
Published: (2022-02-01) -
Bread and wholemeal bread
by: 982 SIRIM