Impact of sodium chloride on wheat doughs

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Impact of sodium chloride on wheat doughs

The impact of salt (sodium chloride) on the wheat dough was studied, with a particular focus on the state and distribution of water and sodium in the dough system. In this study, dough samples were prepared using the same processing techniques as in commercial bakery (i.e. Chorleywood Bread Process)...

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Bibliographic Details
Main Author:	Mak, Sze Pui Cheryl
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2009
Online Access:	https://eprints.nottingham.ac.uk/13925/

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