Bakery science of bread and the effect of salt reduction on quality: a review

• Main Authors: Nahar, Naili, Madzuki, Iffah Nadhira, Nur Baitul Izzah, Ab Karim, Shahrim, M. Ghazali, Hasanah, Karim, Roselina
• Format: Article
• Language: English
• Published: UNIMAS 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/80793/1/BAKERY.pdf; http://psasir.upm.edu.my/id/eprint/80793/; https://journal.ucts.edu.my/Home/ArticleDownload?articleId=BJOST010103

Salt or sodium chloride is widely used in most homemade dishes or processed foods. It can be considered\ as a crucial ingredient because, without adding salt most dishes or food products may have less flavor, become tasteless and not appetizing. The addition of salt can provide salty taste or can ev...