Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction
In an attempt to reduce the salt intake from bread consumption while maintaining acceptable sensory bread characteristics, three treatments (NaCl, Ag-NaCl, and NaCl-KCl) each having five different salt levels were used to formulate fifteen versions of white pita bread. Results showed that decreasing...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1540987 |