Matches in SemOpenAlex for { <https://semopenalex.org/work/W2296554260> ?p ?o ?g. }
Showing items 1 to 93 of
93
with 100 items per page.
- W2296554260 endingPage "15" @default.
- W2296554260 startingPage "10" @default.
- W2296554260 abstract "The challenge of reducing the salt content while maintaining shelf life, stability and acceptability of the products is major for the food industry. In the present study, we implemented processing adjustments to reduce salt content while maintaining the machinability and the saltiness perception of sheeted dough: the homogeneous distribution of a layer of encapsulated salt grains on the dough during the laminating process. During sheeting, for an imposed deformation of 0.67, the final strain remained unchanged around 0.50 for salt reduction below 50%, and then, increased significantly up to 0.53 for a dough without salt. This increase is, in fine, positive regarding the rolling process since the decrease of salt content induces less shrinkage of dough downstream, which is the main feature to be controlled in the process. Moreover, the final strain was negatively correlated to the resistance to extension measured with a texture analyzer, therefore providing a method to evaluate the machinability of the dough. From these results, a salt reduction of 25% was achieved by holding 50% of the salt in the dough recipe to maintain the dough properties and saving 25% as salt grains to create high-salted areas that would enhance the saltiness perception of the dough. The distributor mounted above the rollers of the mill proved to be able to distribute evenly salt grains at a calculated step of the rolling out process. An innovative method based on RX micro-tomography allowed to follow the salt dissolving and to demonstrate the capability of the coatings to delay the salt dissolving and consequently the diffusion of salt within the dough piece. Finally, a ranking test on the salted perception of different samples having either an even distribution of encapsulated salt grains, a single layer of salt grains or a homogeneous distribution of salt, demonstrated that increasing the saltiness perception in salt-reduced food product could be achieved by a technological approach." @default.
- W2296554260 created "2016-06-24" @default.
- W2296554260 creator A5033797001 @default.
- W2296554260 creator A5078061598 @default.
- W2296554260 creator A5082198732 @default.
- W2296554260 date "2016-10-01" @default.
- W2296554260 modified "2023-09-24" @default.
- W2296554260 title "Salt reduction in sheeted dough: A successful technological approach" @default.
- W2296554260 cites W1965207940 @default.
- W2296554260 cites W1967673169 @default.
- W2296554260 cites W1971228474 @default.
- W2296554260 cites W1997823554 @default.
- W2296554260 cites W2000889905 @default.
- W2296554260 cites W2010243624 @default.
- W2296554260 cites W2011570847 @default.
- W2296554260 cites W2043158069 @default.
- W2296554260 cites W2050186514 @default.
- W2296554260 cites W2067204015 @default.
- W2296554260 cites W2074835777 @default.
- W2296554260 cites W2082273638 @default.
- W2296554260 cites W2082774781 @default.
- W2296554260 cites W2088554815 @default.
- W2296554260 cites W2117688208 @default.
- W2296554260 cites W2125132653 @default.
- W2296554260 cites W2147127109 @default.
- W2296554260 doi "https://doi.org/10.1016/j.foodres.2016.03.013" @default.
- W2296554260 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/28847388" @default.
- W2296554260 hasPublicationYear "2016" @default.
- W2296554260 type Work @default.
- W2296554260 sameAs 2296554260 @default.
- W2296554260 citedByCount "21" @default.
- W2296554260 countsByYear W22965542602016 @default.
- W2296554260 countsByYear W22965542602017 @default.
- W2296554260 countsByYear W22965542602018 @default.
- W2296554260 countsByYear W22965542602019 @default.
- W2296554260 countsByYear W22965542602020 @default.
- W2296554260 countsByYear W22965542602021 @default.
- W2296554260 countsByYear W22965542602022 @default.
- W2296554260 countsByYear W22965542602023 @default.
- W2296554260 crossrefType "journal-article" @default.
- W2296554260 hasAuthorship W2296554260A5033797001 @default.
- W2296554260 hasAuthorship W2296554260A5078061598 @default.
- W2296554260 hasAuthorship W2296554260A5082198732 @default.
- W2296554260 hasConcept C114614502 @default.
- W2296554260 hasConcept C147789679 @default.
- W2296554260 hasConcept C159985019 @default.
- W2296554260 hasConcept C180145272 @default.
- W2296554260 hasConcept C185592680 @default.
- W2296554260 hasConcept C191897082 @default.
- W2296554260 hasConcept C192562407 @default.
- W2296554260 hasConcept C2775926494 @default.
- W2296554260 hasConcept C2776371256 @default.
- W2296554260 hasConcept C31903555 @default.
- W2296554260 hasConcept C33923547 @default.
- W2296554260 hasConcept C523214423 @default.
- W2296554260 hasConcept C66882249 @default.
- W2296554260 hasConceptScore W2296554260C114614502 @default.
- W2296554260 hasConceptScore W2296554260C147789679 @default.
- W2296554260 hasConceptScore W2296554260C159985019 @default.
- W2296554260 hasConceptScore W2296554260C180145272 @default.
- W2296554260 hasConceptScore W2296554260C185592680 @default.
- W2296554260 hasConceptScore W2296554260C191897082 @default.
- W2296554260 hasConceptScore W2296554260C192562407 @default.
- W2296554260 hasConceptScore W2296554260C2775926494 @default.
- W2296554260 hasConceptScore W2296554260C2776371256 @default.
- W2296554260 hasConceptScore W2296554260C31903555 @default.
- W2296554260 hasConceptScore W2296554260C33923547 @default.
- W2296554260 hasConceptScore W2296554260C523214423 @default.
- W2296554260 hasConceptScore W2296554260C66882249 @default.
- W2296554260 hasFunder F4320320300 @default.
- W2296554260 hasLocation W22965542601 @default.
- W2296554260 hasLocation W22965542602 @default.
- W2296554260 hasLocation W22965542603 @default.
- W2296554260 hasLocation W22965542604 @default.
- W2296554260 hasOpenAccess W2296554260 @default.
- W2296554260 hasPrimaryLocation W22965542601 @default.
- W2296554260 hasRelatedWork W1979384476 @default.
- W2296554260 hasRelatedWork W2013232097 @default.
- W2296554260 hasRelatedWork W2143877311 @default.
- W2296554260 hasRelatedWork W2384473560 @default.
- W2296554260 hasRelatedWork W2493215757 @default.
- W2296554260 hasRelatedWork W2899084033 @default.
- W2296554260 hasRelatedWork W3023906508 @default.
- W2296554260 hasRelatedWork W4221013295 @default.
- W2296554260 hasRelatedWork W4256074257 @default.
- W2296554260 hasRelatedWork W2088706792 @default.
- W2296554260 hasVolume "88" @default.
- W2296554260 isParatext "false" @default.
- W2296554260 isRetracted "false" @default.
- W2296554260 magId "2296554260" @default.
- W2296554260 workType "article" @default.