AACC International is a nonprofit organization dedicated to advancing the knowledge and understanding of cereal grain science through research leadership, education, superior technical service, and advocacy.


New Strategies for Sodium Reduction in Baked Goods Webinar

Join us for a webinar on innovative ways to reduce sodium in baked goods on January 9, 2015. Speakers Alain LeBail and Peter Koehler will discuss new technological approaches to salt reduction, such as vacuum-mixing of dough and salt encapsulation, the optimization of sodium distribution and the enhancement of breadcrumb structure will be presented as new strategies allowing sodium reduction in bread through faster sodium release and tastetexture interactions.

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