Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread
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DOI: 10.1007/s00217-024-04498-9
Abstract: Bread can be a major contributor to sodium intake, but sodium chloride reduction poses difficulties since it influences the functional properties of dough and flavor of bread. This study evaluated dough and bread properties in… read more here.
Keywords: dough bread; salt; bread fermented; bread ... See more keywords