Abstract
This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity. Organoleptic assessment showed diverse effects of sodium chloride addition on sensory properties of bread, depending on the type of bread and the dough preparation method. Reduced mass fractions of sodium chloride changed the organoleptic properties of bread made with yeast and with starter sourdough to a greater extent than of bread prepared with natural sourdough.
Highlights
Bread is a staple food in the diet of most European countries and the United States
While rye bread from white flour can be prepared with a mass fraction of sodium chloride reduced to 1 % when the dough is made with yeast or natural sourdough, the rye bread from wholemeal flour can be made without sodium chloride only using yeast
Wheat bread made from white flour can be baked without sodium chloride addition using each of the techniques of dough preparation, because its yield is similar to that of bread made with a commonly used mass fraction of sodium chloride (1.5 %), but its volume is larger and palatability better, while crumb firmness is the same for natural starter sourdough or better when yeast is used
Summary
Bread is a staple food in the diet of most European countries and the United States. According to the European Commission Report [7], the lowest consumption of salt (6.3– 7.3 g per day) was recorded in Germany, Bulgaria, Cyprus and Lithuania, and the highest (13.6 g per day) in the Czech Republic. Such a high consumption of salt was observed in Slovenia, Hungary and Portugal (12.3–12.7 g per day). More salt is usually consumed by males than by females
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