Abstract
Bakery products are one of the main sources of dietary sodium intake of the world’s population. During the last decade, sodium intake has increased worldwide and nowadays the World Health Organization recommends reducing sodium intake by up to 2 g Na/day. KCl is the leading substitute for reducing sodium in bakery products. Therefore, the main purpose of our study was to investigate the impact of sodium reduction on dough’s rheological properties by reformulating the dough recipe using two types of salts, namely NaCl and KCl, with different amounts added to wheat flour. In order to establish their combination for obtaining the optimum rheological properties of dough, the response surface methodology (RSM) by the Design Expert software was used. The effect of combined NaCl and KCl salts were made on mixing, viscometric and fermentation process by using Farinograph, Extensograph, Amylograph and Rheofermentometer devices. On dough’s rheological properties, KCl and NaCl presented a significant effect (p < 0.01) on water absorption, stability, energy, dough resistance to extension, falling number and all Rheofermentometer-analyzed values. Mathematical models were achieved between independent variables, the KCl and NaCl amounts, and the dependent ones, dough rheological values. The optimal values obtained through RSM for the KCl and NaCl salts were of 0.37 g KCl/100 g and 1.31 g NaCl/100 g wheat flour, which leads to a 22% replacement of NaCl in the dough recipe.
Highlights
A high dietary sodium intake may lead to cardiovascular, bone demineralization and cancer diseases [1,2]
The rheological parameters determined by the Amylograph were Tg —gelatinization temperature (Y10 ); PVmax —peak viscosity (Y11 ); Tmax —temperature at peak viscosity (Y12 ), H’m—height under constraint of dough at maximum development time (Y13 ), volume production (VT)—total volume of CO2 produced during fermentation (Y14 ), VR—volume of the gas retained in the dough at the end of the test (Y15 ) and CR—retention coefficient (Y16 )
Following the statistical processing of the experimental data regarding the effects of independent variables on the predictive models for dough’s rheological properties during the mixing of KCl–NaCl mixtures, the most fitting modelswere obtained for the following parameters: water absorption (WA), dough development time (DT), dough stability (ST), degree of softening at 10 min (DS), the Falling Number value (FN), peak viscosity (PVmax ), temperature at peak viscosity (Tmax ), height under constraint of dough at maximum development time (H’m), total volume of CO2 produced during fermentation (VT), volume of the gas retained in the dough at the end of the test (VR) and retention coefficient (CR)
Summary
A high dietary sodium intake may lead to cardiovascular, bone demineralization and cancer diseases [1,2]. According to the American Heart Association, the cardiovascular diseases are the leading cause of mortality globally [3]. The close association between hypertension values and sodium intake is an important issue from a public health perspective. In addition to the beneficial effects on health, sodium reduction contributes to an annual decrease of medical expenditures [6]. Bread is considered worldwide to be an essential food for human nutrition. It might represent an important source of sodium intake. The increased consumption of bakery products increases the risk of diseases associated with sodium consumption [7,8].
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