Carnauba wax utilization in salt encapsulation: application in bread.

Abstract

The present work aims to develop encapsulated NaCl in carnauba wax for bread application, to reduce the salt utilization and assess its impacts on the rheological dough parameters and saltiness perception. Encapsulated salt was obtained blending salt crystals and molten Carnauba wax. Four different bread formulations were produced: 2.0% non-encapsulated salt; 2.0% Encapsulated Salt; 1.5% Encapsulated Salt; 1.0% Encapsulated Salt. Farinograph and alveograph analyses were performed to assess the dough rheology parameters and sensory analysis was conducted to evaluate saltiness. Encapsulation was effective to control Na+ ions release. They vary from 17 to 32ppm the dissolution of sodium ions in the non-encapsulated and encapsulated samples, respectively. The alveograph and farinograph analyses showed that the 1.5E bread formulation was the closest to the control sample in rheological properties. Finally, a sensory analysis showed no difference in the saltiness perception between control and 1.5% encapsulated salt (4.65 and 4.69 respectively), indicating that carnauba wax encapsulated salt effectively reduced until 35% of salt the bread without changing the saltiness.