Salt reduction in bread <i>via</i> enrichment of dietary fiber containing sodium and calcium
Yanlei Li, Kaining Han, Guangxin Feng, Zhili Wan, Gao-Shang Wang, Xiaoquan Yang
Abstract
(1.0%) makes it possible to reduce 30% salt content in breads, which have implications in the large-scale production of low-salt/high-dietary fiber bread.
Topics & Concepts
Salt (chemistry)CalciumSodiumFiberChemistryFood scienceDietary fiberOrganic chemistrySodium Intake and HealthNutritional Studies and DietDiet and metabolism studies