Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction

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...

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Bibliographic Details
Main Authors: Camille Georges, Hamza Daroub, Imad Toufeili, Hussain Isma’eel, Ammar Olabi
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Salt
sodium
bread
acceptability
sensory evaluation
Online Access:http://dx.doi.org/10.1080/10942912.2018.1540987

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