Fundamental studies on the reduction of salt on dough and bread characteristics

Food Science

• Dough Quality 100%
• Bread Characteristics 100%
• Salt Reduction 100%
• Sensory Attributes 33%
• Sensory Evaluation 33%
• Crumb Structure 33%
• Wheat Dough 33%
• Reduced Salt 33%
• Baking Quality 33%
• Dough Rheology 33%
• Descriptive Sensory 33%
• Moisture Loss 33%
• Resistance to Extension 33%
• Sensorial Evaluation 33%
• Specific Volume 33%