The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography

Xinyang Sun,Martin G. Scanlon,Reine-Marie Guillermic,George S. Belev,M. Adam Webb,Serdar Aritan,Michael T. Nickerson,Filiz Koksel

Food Research International（2020）

引用 9|浏览7

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摘要

•Link between dough bubbles and crumb cell of low sodium bread was explored.•Bubble sizes in dough at the end of mixing are lognormally distributed.•Low Na+ limits bubble nucleation and promotes bubble growth in non-yeasted dough.

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关键词

Sodium reduction,Gas volume fraction,Bubble size distribution,Bread dough,Synchrotron X-ray microtomography

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