Effect of salt reduction on quality and acceptability of durum wheat bread
Abstract
In the Mediterranean area, being pedoclimatic conditions more favorable to durum than common wheat cultivation, a bread-making tradition from durum wheat has been established. Durum wheat bread has a compact texture, with lower specific volume than common wheat bread. Due to health implications, several studies were carried out to reduce the content of NaCl in common wheat bread, however without considering durum wheat bread. The aim of this...
Paper Details
Title
Effect of salt reduction on quality and acceptability of durum wheat bread
Published Date
Aug 1, 2019
Journal
Volume
289
Pages
575 - 581
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