Review on the influence of NaCl on the quality parameters of soft wheat dough

Abstract

The presence or absence of Sodium Chloride on the quality parameters of soft wheat dough samples was identified. 176 flour samples were analyzed for their protein content, Zeleny sedimentation value and by means of the Chopin Alveograph and Brabender Farinograph, with no salt and with 1.5% salt addition. Aubusson, Boleroand Blasco were studied by means of the Rapid Visco Analyzer at three levels of salt addition (0%, 1.5% and 3.0%). The results of the study confirmed the role of salt in strengthening the wheat gluten network and thus the gas retention of dough and in affecting yeast activity. Protein content, sedimentation value according to Zeleny, Alveograph and Farinograph parameters were analyzed. The protein content (% d.m.) were ranged from 8.2 to 15.0 covering the range of values that are commonly found in wheat commercialized for bakery products manufacturing and Zeleny sedimentation Index value ranges from 18 to 68 mL indicating that values below 20 mL are unsuitable for bread baking. Considering the Alveograph parameters obtained with salt ranges from 72 to 413 whereas values ranged from 42 to 342 in the absence of salt. T-test resulted in significant difference (p < 0.01) between all Farinograph and Alveograph parameters with or without salt. Two way analysis of variance showed that all parameters are influenced by the cultivar (p < 0.01), but did not confirm an interaction between the two factors (salt × cultivar). Differences between parameters with and without salt resulted to be of quite variable extent between samples.