The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough

The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough

The aim of this study was to investigate the effects of formulation factors, sea salt (SS), dry sourdough (SD) and fermented sugar (FS) as sodium chloride replacers in wheat flour on dough mixing, extension, pasting and fermentation rheological properties, evaluated by Farinograph, Extensograph, Amy...

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Bibliographic Details
Main Authors: Andreea Voinea, Silviu-Gabriel Stroe, Georgiana Gabriela Codină
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
sea salt
dry sourdough
fermented sugar
dough rheological properties
optimization
response surface methodology
Online Access:https://www.mdpi.com/2304-8158/9/10/1465

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