Sodium chloride - sensory, preserving and technological impact on yeast-leavened products

Keyphrases

• Sodium Chloride 100%
• Technological Impact 100%
• Sensory Impact 100%
• Starch 33%
• Sodium 33%
• Risk Factors 33%
• Hypertension 33%
• Rheology 33%
• Industry Needs 33%
• Background Knowledge 33%
• Flour 33%
• Crumb Texture 33%
• Shelf Life 33%
• Dough 33%
• Sensory Quality 33%
• Dietary Sodium 33%
• Retrogradation 33%
• NaCl Levels 33%
• Dough Rheology 33%
• Baking Industry 33%
• Overall Impact 33%
• Technological Characteristics 33%
• Leavening 33%
• Dietary Sodium Restriction 33%
• End-product Quality 33%
• NaCl Reduction 33%
• NaCl Effects 33%

Food Science

• Sodium 100%
• Sensory Quality 25%