Use of Response Surface Methodology to Investigate the Effects of Sodium Chloride Substitution with Potassium Chloride on Dough’s Rheological Properties

Use of Response Surface Methodology to Investigate the Effects of Sodium Chloride Substitution with Potassium Chloride on Dough’s Rheological Properties

Bakery products are one of the main sources of dietary sodium intake of the world’s population. During the last decade, sodium intake has increased worldwide and nowadays the World Health Organization recommends reducing sodium intake by up to 2 g Na/day. KCl is the leading substitute for reducing s...

Full description

Bibliographic Details
Main Authors: Andreea Voinea, Silviu-Gabriel Stroe, Georgiana Gabriela Codină
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Applied Sciences
Subjects:
KCl
NaCl
rheological properties
multiple criteria optimization
desirability functions
Online Access:https://www.mdpi.com/2076-3417/10/11/4039

Internet

https://www.mdpi.com/2076-3417/10/11/4039

Similar Items