Effect of Salt on Gas Production in Bread Dough

Authors

  • M.I. Luchian Transilvania University of Brasov, Romania
  • C.M. Canja Transilvania University of Brasov, Romania

Keywords:

bread dough, fermentation, salt

Abstract

Salt is an essential ingredient to life and good health and is used in a variety of processed food. It not only confers its own specific flavour on products, it is also used to enhance and modify the flavour of other ingredients. It contributes to taste and it controls fermentation, a key part of the bread making process. This paper presents some aspect concerning the effect of salt on gas production in bread dough.

Author Biographies

M.I. Luchian, Transilvania University of Brasov, Romania

Dept. of Food Engineering

C.M. Canja, Transilvania University of Brasov, Romania

Dept. of Food Engineering

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Published

2010-09-17

Issue

Vol. 3(52) (2010)

Section

AGRICULTURAL FOOD ENGINEERING