The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph
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DOI: 10.1016/j.jcs.2020.103071
Abstract: Abstract To devise strategies for meeting Health Canada's target for reduced-sodium bread production, relationships between dough formula (i.e., red spring wheat flour, salt (NaCl) and water content) and dough mechanical properties were examined. Mixograph energy… read more here.
Keywords: reduction; doughs made; properties doughs; sodium reduction ... See more keywords