Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt.
Na+ reduction
NaCl
Triticum turgidum L. subsp. durum Desf.
bread
low-sodium sea salt
physico-chemical and textural attributes
sensory evaluation
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
05 Jun 2020
05 Jun 2020
Historique:
received:
11
05
2020
revised:
30
05
2020
accepted:
04
06
2020
entrez:
11
6
2020
pubmed:
11
6
2020
medline:
11
6
2020
Statut:
epublish
Résumé
Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this work is to study the effect of a natural low-sodium sea salt (Saltwell
Identifiants
pubmed: 32517162
pii: foods9060752
doi: 10.3390/foods9060752
pmc: PMC7353580
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : 'Regione Siciliana' PO FESR 2007-2013 - Asse IV, Obiettivo 4.1.1 - Linea di Intervento 4.1.1.2
ID : 5787/3 of the 14/12/2011
Déclaration de conflit d'intérêts
The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.
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