References
- Abrams, S. A., Sidbury, J. B., Muenzer, J., Esteban, N. V., Vieira, N. E., & Yergey, A. L. (1991). Stable isotopic measurement of endogenous fecal calcium excretion in children. Journal of Pediatric Gastroenterology and Nutrition, 12, 469–473.
- Anino, S. V., Salvatori, D. M., & Alzamora, S. M. (2006). Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. Food Research International, 39, 154–164.
- Bailey, R. L., Dodd, K. W., Goldman, J. A., Gahche, J. J., Dwyer, J. T., Moshfegh, A. J., … Picciano, M. F. (2010). Estimation of total usual calcium and vitamin D intakes in the United States. Journal of Nutrition, 140, 817–822.
- Bolland, M. J., Leung, W., Tai, V., Bastin, S., Gamble, G. D., Grey, A., & Reid, I. R. (2015). Calcium intake and risk of fracture: Systematic review. British Medical Journal, 351(4580), h4580.
- Chung, M., Tang, A. M., Fu, Z., Wang, D. D., & Newberry, S. J. (2016). Calcium intake and cardiovascular disease risk: An updated systematic review and meta-analysis. Annals of Internal Medicine, 165, 856–866.
- Codină, G. G., Mironeasa, S., Voica, D. V., & Mironeasa, C. (2013). Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times. Czech Journal of Food Science 31, 222–229. doi:10.17221/216/2012-CJFS
- Codină, G. G., Zaharia, D., Ropciuc, S., & Dabija, A. (2017). Influence of magnesium gluconate salt addition on mixing, pasting and fermentation properties of dough. The EuroBiotech Journal, 3, 222–225.
- Dewettinck, K., Van Bockstaele, F., Kuhne, B., Van de Walle, D., Courtens, T. M., & Gellynck, X. (2008). Nutritional value of bread: Influence of processing, food interaction and consumer perception. Journal of Cereal Science, 48, 243–257.
- Frontela, C., Ros, G., & Martinez, C. (2011). Phytic acid content and “in vitro” iron, calcium and zinc bioavailability in bakery products: The effect of processing. Journal of Cereal Science, 54, 173–179.
- Kaur, A., Bala, R., Singh, B., & Rehal, J. (2011). Effect of replacement of sodium chloride with mineral salts on rheological characteristics of wheat flour. American Journal of Food Technology, 6, 674–684.
- Lynch, E. J., Dal Bello, F., Sheehan, E. M., Cashman, K. D., & Arendt, E. K. (2009). Fundamental studies on the reduction of salt on dough and bread characteristics. Food Research International, 42, 885–891.
- Mangano, K. M., Walsh, S. J., Insogna, K. L., Kenny, A. M., & Kerstetter, J. E. (2011). Calcium intake in the United States from dietary and supplemental sources across adult age groups: New estimates from the National Health and nutrition examination survey 2003-2006. Journal of the American Dietetic Association, 111, 687–695.
- Martín-Diana, A. B., Rico, D., Henehan, G. T. M., Frías, J., Barat, J. M., & Barry-Ryan, C. (2007). Calcium for extending the shelf-life of fresh whole and minimally processed fruits and vegetables: A review. Trends in Food Science & Technology, 18, 210–218.
- Miller, R. A., & Hoseney, R. C. (2008). Role of salt in baking. Cereal Foods World, 53, 4–6.
- Mironeasa, S., & Codină, G. G. (2017). The mixolab rheological properties and dough microstructure of deffated mustard seed-wheat composite flours. Journal of Food Processing and Preservation, 41, 13130.
- Mironeasa, S., Codină, G. G., & Mironeasa, C. (2012). The effects of wheat flour substitution with grape seed flour on the rheological parameters of the dough assessed by mixolab. Journal of Texture Studies, 43, 40–48.
- Morita, N., Nakamura, M., Hamauzu, Z., & Toyosawa, I. (1994). Effects of calcium gluconate on physical properties of wheat flour dough and breadmaking. Journal of Applied Glycocscience, 43, 407–412.
- Morita, N., Nakamura, M., Hamauzu, Z., & Toyosawa, I. (1996). Effects of calcium gluconate and lactate on properties of dough and breadmaking in home baker. Journal of Applied Glycocscience, 43, 87–93.
- Oosten, B. J. (1990). Interactions between starch and electrolytes. Starch/Stärke, 42, 327–330.
- Ross, C. A., Manson, J. E., Abrams, S. A., Aloa, J. E., Brannon, P. M., Clinton, S. K., … Shapses, S. A. (2011). The 2011 report on dietary reference intakes for calcium and vitamin D from the institute of medicine: What clinicians need to know. The Journal of Clinical Endocrinology & Metabolism, 96, 53–58.
- Salinas, M. V., & Puppo, M. C. (2015). Optimization of the formulation of nutritional breads based on calcium carbonate and inulin. LWT- Food Science and Technology, 60, 95–101.
- Salinas, M. V., Zuleta, A., Ronayne, P., & Puppo, M. C. (2012). Wheat flour enriched with calcium and inulin: A study of hydration and rheological properties of dough. Food Bioprocess and Technology, 8, 3129–3141.
- Salovara, H. (1982). Effect of partial sodium chloride replacement by other salts on wheat dough rheology and bread making. Cereal Chemistry, 59, 422–426.
- Samustri, W., & Suphantharika, M. (2012). Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids. Carbohydrate Polymers, 87, 1559–1568.
- Sehn, G. A. R., Nogueira, A. C., Almeida, E. L., Chang, Y. K., & Steel, C. J. (2015). Fortification of wheat dough with calcium and magnesium ions affects empirical rheological properties. Cereal Chemistry, 92, 405–410.
- Sharma, S., Kolahdooz, F., Vik, S., Sheehy, T., & Kolonel, L. N. (2016). Dietary sources of calcium, vitamin D, and the pattern of dairy products consumption in five ethnic groups in the United States. Journal of Food Research, 5, 58–66.
- Sroan, B. S., Bean, S. R., & MacRitchie, F. (2009). Mechanism of gas cell stabilization in bread making. I. The primary gluten-starch matrix. Journal of Cereal Science, 49, 32–40.
- Suandarram, A., Pandurangappa, T., & Murthly, K. (2014). α amylase production and applications: A review. Journal of Applied and Environmental Microbiology, 2, 166–175.
- Tuhumury, H. C. D., Small, D. M., & Day, L. (2016). Effects of hofmeister salt series on gluten network formation: Part I. Cation series. Food Chemistry, 212, 789–797.
- Venkatesh, A., & Boldizar, A. (2017). Plasticizing starch by adding magnesium chloride or sodium chloride. Starch/Stärke, 69, 1600191.
- Yang, H. H., & Lawsless, H. T. (2003). Descriptive analysis of divalent salts. Journal of Sensory Studies, 20, 97–113.