The use of choline chloride for salt reduction and texture enhancement in bread
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
1. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes;Beck;Journal of the Science of Food and Agriculture,2012
2. Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship;Beck;Journal of the Science of Food and Agriculture,2012
3. Effet of sodium chloride on the gelatinization of starch: A multimeasurement study;Chiotelli;Biopolymers,2002
4. Strategies for reducing sodium intake in bakery products, a review;Codina;Applied Sciences,2021
5. Vitamin B4 as a salt substitute in bread: a challenging and successful new strategy. Sensory perception and acceptability by French consumers;Crucean;Appetite,2019
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1. Development and Characterisation of Functional Bakery Products;Physchem;2024-07-17
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