Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction
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DOI: 10.1080/10942912.2018.1540987
Abstract: ABSTRACT In an attempt to reduce the salt intake from bread consumption while maintaining acceptable sensory bread characteristics, three treatments (NaCl, Ag-NaCl, and NaCl-KCl) each having five different salt levels were used to formulate fifteen… read more here.
Keywords: reduction; salt; pita bread; sensory characteristics ... See more keywords
Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread
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DOI: 10.1155/2017/2054252
Abstract: The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were… read more here.
Keywords: buttermilk physicochemical; sensory; buttermilk; pita bread ... See more keywords