6533b854fe1ef96bd12af59c

RESEARCH PRODUCT

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

Paolo RapisardaElena ArenaSerena MuccilliVirgilio GiannoneMaria AllegraBiagio FallicoAgata MazzagliaSelina BrighinaAlfio Spina

subject

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 sodium

description

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

yearjournalcountryeditionlanguage
2020-06-05Foods
10.3390/foods9060752http://dx.doi.org/10.3390/foods9060752