0000000000967985

AUTHOR

Selina Brighina

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

2020

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 work is to study the effect of a natural low-sodium sea salt (Saltwell&reg

Na+ reductionHealth (social science)food.ingredientSalt content030309 nutrition & dieteticssensory evaluationSodiumbreadchemistry.chemical_elementphysico-chemical and textural attributesPlant Sciencelcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyArticle03 medical and health sciences0404 agricultural biotechnologyfoodNaClDisease risk factorlcsh:TP1-1185Food sciencelow-sodium sea salt0303 health sciencesChemistryTriticum turgidum L. subsp. durum DesfSea saltdigestive oral and skin physiologyfood and beverages04 agricultural and veterinary sciencesWheat breadTriticum turgidum L. subsp. durum Desf bread NaCl low-sodium sea salt Na+ reduction physico-chemical and textural attributes sensory evaluation040401 food scienceTriticum turgidum L. subsp. durum Desf.Modified atmosphereMediterranean areaFood ScienceLow sodiumFoods
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