Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.12.013
Abstract: Abstract The influence of sodium chloride or of the reduced-sodium salt substitute Pansalt® (NaCl 57%, KCl 28%, MgSO4 12%, lysine hydrochloride 2%, silica 1%, iodine 0.0036%) at two addition levels, 1.5% and 3% (on flour… read more here.
Keywords: chloride reduced; reduced sodium; salt substitute; volatiles formation ... See more keywords
Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead
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DOI: 10.3390/molecules27030710
Abstract: Mead is an alcoholic beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of different yeast strains. Moreover, the technological… read more here.
Keywords: wort boiling; volatiles formation; effect wort; boiling volatiles ... See more keywords