How to Cope With the Salt Reduction Dilemma

摘要

The term "baked products" is applied to a wide range of food products. It includes breads, cakes, pastries, cookies and crackers and many other uniquely named products. The most commonly identified link between the different product types is that they all use recipes which are based on wheat flour. Baked products are commonly defined by having undergone some form of heat processing - usually baking - which causes significant changes in both ingredient chemistry and the physical form and structure of the final product. A key feature which distinguishes baked products from other cooked foods is the formation, to varying degrees, of a cellular-like structure in the final product along with specific eating character.