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A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough

Marina Carcea1, Valentina Narducci1, Valeria Turfani1

  • 1Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA), Via Ardeatina 546, 00178 Rome, Italy.

Foods (Basel, Switzerland)
|July 26, 2020
PubMed

Keywords:
Brabender FarinographChopin AlveographRapid Visco AnalyzerRheofermentometerdoughglutensodium chloridesoft wheat

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