Bread-making Qualities of Low-salt Dough with Soy Sauce
Author:
Affiliation:
1. Obihiro University of Agriculture and Veterinary Medicine
2. Kaneka Corporation
3. Hokkaido Agricultural Research Center, NARO
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/68/6/68_242/_pdf
Reference31 articles.
1. 1) Morrison, A.C. and Ness, R.B. (2011). Sodium intake and cardiovascular disease. Annu. Rev. Public. Health, 32, 71-90.
2. 2) Tsugane, S., Sasazuki, S., Kobayashi, M., and Sasaki, S. (2004). Salt and salted food intake and subsequent risk of gastric cancer among middle-aged Japanese men and women. Br. J. Cancer, 90, 128-134.
3. 3) 奥谷紘平，山田大樹，吉野信次，井上俊逸，伊勢木智行（2017）．素材用パン及びその製造方法．特開2017-006021号，1月12日．
4. 4) Belt, M.C. E., Ryan, L.A. M., and Arendt, E. (2012). The impact of salt reduction in bread: a review. Crit. Rev. Food Sci. Nutr., 52, 514-524.
5. 5) Takano, H., Miyazaki, Y., Hino, A., Asaki, S., and Tanaka, Y. (1996). Effect of reduced sodium chloride and its partial replacement by potassium chloride on bread making. Journal of the Japanese Society for Food Science and Technology (Nippon shokuhin kagaku kogaku kaishi), 43, 610-616（高野博幸，宮崎祐一，日野明寛，朝来荘一，田中康夫．製パンにおける食塩量の低減と塩化カリウム代替の影響，日本食品科学工学会誌）．
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