Innovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water
This study developed a technology to prepare cupcakes with a reduced sodium content from fine whole-ground valhalla axys wheat flour and ozonated water.Cavitation technology was utilised to reduce the sodium content, to shorten the cooking time, and to improve the consistency of the dough by accelerated churning.The dough was obtained by cavitation