Potassium chloride affects gluten microstructures and dough characteristics similarly as sodium chloride
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DOI: 10.1016/j.jcs.2018.06.008
Abstract: Abstract Salt (sodium chloride, NaCl) has critical technological functions in dough and bread, other than sensory contribution. Adverse effects of excessive sodium intake on human health drive the research of salt alternatives. Potassium chloride (KCl)… read more here.
Keywords: gluten microstructures; dough bread; potassium chloride; chloride ... See more keywords