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Sodium chloride substitution in industrial white slide diary bread
(2021-03)
Introduction. The effect of sodium chloride replacement was studied in industrial white slice diary bread, promoting a technological approach to decrease the sodium content from bakery products in order to respond to the ...
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
(2020-12-31)
Improving nutritional profile food is a growing area of interest in the food industry, due to there being a raising awareness toward healthy foods. Furthermore, knowledge about the relationship between food, its physiological ...
Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
(2021-04)
Introduction. Industrial white slice dairy bread (WSDB) is an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. Three commercial substitutes were evaluated in this ...