Impact of sodium chloride on wheat doughs
The impact of salt (sodium chloride) on the wheat dough was studied, with a particular focus on the state and distribution of water and sodium in the dough system. In this study, dough samples were prepared using the same processing techniques as in commercial bakery (i.e. Chorleywood Bread Process)...
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University of Nottingham
2009
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.508210 |