Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt

Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this w...

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Główni autorzy:	Elena Arena, Serena Muccilli, Agata Mazzaglia, Virgilio Giannone, Selina Brighina, Paolo Rapisarda, Biagio Fallico, Maria Allegra, Alfio Spina
Format:	Artigo
Język:	Inglês
Wydane:	MDPI AG 2020-06-01
Seria:	Foods
Hasła przedmiotowe:	<i>Triticum turgidum</i> L. subsp. <i>durum</i> Desf. bread NaCl low-sodium sea salt Na<sup>+</sup> reduction physico-chemical and textural attributes
Dostęp online:	https://www.mdpi.com/2304-8158/9/6/752
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