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Sodium Gluconate and Potassium Gluconate as Substitutes for Sodium Chloride in Breadmaking
2002
Food science and technology research
Sodium gluconate (Na-gluconate) and potassium gluconate (K-gluconate) were used as NaCl substitutes in breadmaking to determine their potential usefulness in preparing reduced-sodium bread and non-sodium bread. Replacement of 75% of the NaCl by Na-gluconate and of 50% by K-gluconate had no effect on rheological properties of dough as measured by Brabender Extensograph. Replacement of 100% of the NaCl by either Na-gluconate or K-gluconate resulted in decreased resistance to extension, but the
doi:10.3136/fstr.8.75
fatcat:52inxib5jbehfgoicje2lrztym