Current status of salt reduction in bread and bakery products - A review

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• 作者：Christoph Silow ; Claudia Axel ; Emanuele Zannini ; Elke K. Arendt ; ^{e.arendt@ucc.ie}
• 关键词：Sodium chloride ; Salt replacers ; Dough characteristics ; Sourdough
• 刊名：Journal of Cereal Science
• 出版年：2016
• 出版时间：November 2016
• 年：2016
• 卷：72
• 期：Complete
• 页码：135-145
• 全文大小：449 K
• 卷排序：72

文摘

Bread is a major contributor to sodium intake. Health organisations aim for further salt reduction in food products. Sourdough is a useful functional ingredient for salt-reduced breads. Other strategies include taste enhancers, Na-replacers and bitter flavours.