Abstract:The purpose of this study was to evaluate the impact of salt reduction on bread physicochemical parameters and sensory analysis. The relationship between sensory attributes and preference was assessed using external preference mapping (PREFMAP). Moreover, sensory attributes relationship with physicochemical parameters was evaluated. Methodology Four Portuguese bread formulations were tested: "D'água", "Carcaça", "Mistura", and "Regueifa", produced with different salt concentrations (0.0%, 0.8%, 1.0%, 1.1%, 1.… Show more
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