Original paper
Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage
Abstract
The effect of the sodium chloride reduction from 2 to 1 % and its partial replacement with different level of potassium chloride and yeast extract on durum wheat (Triticum turgidum L subsp. durum Desf.) bread was evaluated through the study of the quality parameters and bread shelf life. Breads were packaged under modified atmosphere conditions and stored at 25 °C for as long as 120 days. No significant differences were observed among the bread...
Paper Details
Title
Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage
Published Date
Jan 30, 2015
Volume
8
Issue
5
Pages
1089 - 1101
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