Effects of sodium chloride in the processing of bread baked from wheat, rye and barley flours

Abstract

The technological effects of sodium chloride during the baking of bread from wheat, rye and barley flours were investigated. Increasing salt concentration decreased Farinograph water absorption both of wheat and of mixed wheat/barley flour doughs, and increased the water absorption of rye dough. Salt increased the mixing tolerance, extensibility, gelatinization temperature and maximum hot paste viscosity of wheat dough. It had a less marked influence on wheat bread quality than on wheat/barley blends or rye bread qualities. Loaf volumes of wheat bread decreased, whereas those of wheat/barley bread increased with increase in salt content: the volume of rye bread was essentially unaffected by addition of salt. In most cases, sponge-dough baking resulted in the best overall bread quality. Organoleptically, the best wheat bread was obtained with a minimum salt content of 1·0% (flour weight basis), and the best wheat/barley and rye breads with 1·5% salt.