Abstract
The aim of this study was to investigate the effects of formulation factors, sea salt (SS), dry sourdough (SD) and fermented sugar (FS) as sodium chloride replacers in wheat flour on dough mixing, extension, pasting and fermentation rheological properties, evaluated by Farinograph, Extensograph, Amylograph and Rheofermentometer devices. With regard to mixing and extension properties, SS and FS presented a strengthening effect, whereas SD presented a weakening one. SS and FS presented a positive effect on dough stability, energy and resistance, whereas SD presented a negative one. On the Amylograph, peak viscosity increased by SS and FS addition and decreased when SD was incorporated in the dough recipe. During fermentation, dough development and gas production in the dough system increased after SS and SD addition, whereas they decreased after FS addition. Response surface methodology (RSM) was used to investigate the effect of independent variables on the rheological properties of the dough. Mathematical models between the independent variables, SS, SD and FS, and the dependent variables, represented by the rheological values of the dough, were obtained. The best formulation obtained was of 0.30 g/100 g SS, 0.50 g/100 g SD and 1.02 mL/100 g FS addition with a 0.618 desirability value, following Derringer’s desirability function approach. For this formulation, bread quality characteristics were better appreciated than for those obtained for the control sample, in which 1.5% NaCl was incorporated in wheat flour.
Highlights
High salt intake is associated with high blood pressure, a major risk factor for diseases such as stroke, heart attack and cardiovascular ones [1]
With the Rheofermentometer, the following values were determined: maximum height of gaseous production (H’m), total CO2 volume production (VT), volume of the gas retained in the dough at the end of the test (VR) and retention coefficient (CR)
PVmax —peak viscosity, Tmax —temperature at peak viscosity, H’m—height under constraint of dough at maximum development time, VT—total volume of CO2 produced during fermentation, VR—volume of the gas retained in the dough at the end of the test, CR—retention coefficient
Summary
High salt intake is associated with high blood pressure, a major risk factor for diseases such as stroke, heart attack and cardiovascular ones [1]. The World Health Organization’s (WHO) recommendation is to reduce sodium intake to up to 2 g daily and not to exceed salt consumption of more than 5 g per day [2,3]. Daily salt intake exceeds the WHO recommended intake in most countries. In the EU, daily salt intake varies between 7 and 13 g, which largely exceeds the WHO recommendation [4]. One of the main salt sources is bakery products [6]. The salt content in bakery products may vary from country to country from around 1 to 3 g, depending on consumption habits [5]. The most important impact of sodium chloride salt is on the flavor profile of the foodstuffs, which is significant due to the fact that it confers a unique salty taste [9]. Even in small amounts, is one of the main ingredients
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