Study Concerning the Influence of Salt Addition on Breads Quality

Authors:
M. Leonte, Alisa Arus
Abstract:
The study is referred to the implications of increasing the salt content in dough composition on doughs physical-chemical parameters also on bread’s physical, chemical and sensorial properties, as finished product. The optimal results regarding dough development and bread quality as finished product was obtained adding 1.5 % salt reported to the quantity of flour added.
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