TY  - JA
AU  - Pasqualone,A.
AU  - Caponio,F.
AU  - Pagani,M.A.
AU  -  Summo,C.
AU  - Paradiso,V.M.
TI  - Effect of salt reduction on quality and acceptability of durum wheat bread
SN  - 0308-8146
PY  - 2019///
CY  - Barking, Essex (United Kingdom)
PB  - Elsevier
KW  - Bread
KW  - AGROVOC
KW  - Semolina
KW  - Sodium chloride
KW  - Volatile compounds
KW  - Hard wheat
N1  - Peer review
N2  - In the Mediterranean area, being pedoclimatic conditions more favorable to durum than common wheat cultivation, a bread-making tradition from durum wheat has been established. Durum wheat bread has a compact texture, with lower specific volume than common wheat bread. Due to health implications, several studies were carried out to reduce the content of NaCl in common wheat bread, however without considering durum wheat bread. The aim of this work was to assess the effect of salt reduction on quality and acceptability of durum wheat bread, with regard to specific volume, sensory features and aroma profile. Breads prepared with 5, 10, 15, 20 g/kg NaCl were submitted to consumer test. Control bread (20 g/kg salt) was the most appreciated, followed (greater than80% consumers) by bread with 10 g/kg salt, which showed a significantly (p < 0.05) higher specific volume, but lighter crust and weaker aroma (lower amounts of Maillard reaction products and fusel alcohols)
DO  - https://doi.org/10.1016/j.foodchem.2019.03.098
T2  - Food Chemistry
ER  -