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Bread chemical and nutritional characteristics as influenced by food grade sea water

International Journal of Food Properties (2019) 22(1) 280-289
DOI: 10.1080/10942912.2019.1579837
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Abstract

In this study, Sea Water Bread (SWB), made with food grade sea water was compared with control bread made with Tap Water (TWB). Sea water’s influence on chemical-nutritional properties of bread was investigated. Contents of salt, macro/micro-elements, basic nutrients, polyphenols, antioxidant activity, olfactory characteristics, and volatile components were analyzed. Chlorides’ analysis showed SWB had a lower salt content than TWB and it was confirmed by ICP-OES investigation. An electronic nose confirmed differences between the groups of aromatic molecules of the bread typologies, as well as the profiles of the volatile molecules by GC-MS.

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CITATION STYLE

APA

Barbarisi, C., De Vito, V., Pellicano, M. P., Boscaino, F., Balsamo, S., Laurino, C., … Volpe, M. G. (2019). Bread chemical and nutritional characteristics as influenced by food grade sea water. International Journal of Food Properties, 22(1), 280–289. https://doi.org/10.1080/10942912.2019.1579837

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