Valider la selection Supprimer les filtres

Aucun produit ne correspond à votre recherche.

Go back

ANTICIPATING THE EFFECTS OF SALT REDUCTION ON DOUGH WITH CHOPIN TECHNOLOGIES SOLUTIONS

15/10/2018 15:50

Why reduce the amount of salt in bread?

Salt is known for its seasoning and food preservation qualities. It also plays a major role in the way dough behaves during the baking process. Salt is essential to our bodies (the recommended daily allowance is 2 grams for an adult); however,
it is harmful when consumed in excess, which is the case in most Western diets. 

The baking industry’s current challenge is to reduce salt content, while at the same time preserving product quality and maintaining the flavor that consumers have come to expect.

What are the effects of salt reduction on dough properties during the bread making process?

Reduced sodium dough behaves differently throughout the production chain. Therefore, the formulation and production process must be adapted. Reduced salt content can have the following effects:

To download the document : click here

To watch the video: click here 

Rheological characterization of nixtamalized corn doughs

20191114

Corn can be nixtamalized (soaked and cooked in an alkaline solution) for improving its nutritional value, flavor and aroma and for reducing mycotoxins. The nixtamalized corn is then grinded in order to obtain a dough (masa) which will be used to produce tortilla chips (nacho type). ...

Read the news

1st place in the “Undergraduate Student Technical Paper Global Competition” was awarded to a team that created a new bread formulation using the Mixolab 2!

20190926

Congratulations to Annel Saavedra and Dominique Almendariz whose project objectives were to use soursop agroindustrial residues to partially substitute wheat flour in a new bread formulation.

Read the news