Efectos de la reducción de sal en el aspecto y el sabor del pan precocido congelado

Identifier:  TDX:1198

Handle: https://hdl.handle.net/20.500.11797/TDX1198

Authors:  Vila Martí, Anna

Abstract:
Bread is one of the foods that most salt bring into population so the decrease in the industrially produced part-bakec frozen bread can help to reduce salt intake of the population. However, salt reduction in bread makes possible maintaining the flavour, taste and general appearance. The main objectives of this thesis are: a) to define the effect on the appearance and taste when reducing the salt percentage from 2.2% to 1.8% (flour basis) in industrially produced part-baked frozen baguette, b) to define the effect on the appearance and taste when reducing the salt percentage from 2.4% to 1.8% (flour basis) in industrially produced part-baked frozen ciabatta, and c) to determine the relation between the quantity of salt used in raw bread, as an ingredient, and the quantity of salt obtained in the baguettes once they have been baked. This thesis is a development in nutritional improvement of food products in the bread industry.