The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality

被引:1
作者
Voinea, Andreea [1 ]
Stroe, Silviu-Gabriel [1 ]
Ropciuc, Sorina [1 ]
Dabija, Adriana [1 ]
Codina, Georgiana Gabriela [1 ]
机构
[1] Stefan cel Mare Univ Suceava, Fac Food Engn, Suceava 720229, Romania
来源
APPLIED SCIENCES-BASEL | 2022年 / 12卷 / 09期
关键词
sea salt; rheological behavior; bread making; bread quality; sodium content; WHEAT-FLOUR DOUGH; BAKERY PRODUCTS; REDUCTION; CHLORIDE; IMPACT; FOODS; ACCEPTABILITY; HYPERTENSION; SUBSTITUTE; PARAMETERS;
D O I
10.3390/app12094344
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
The aim of this study was to analyze the effects of the addition of sea salt with low sodium content (SS) in a refined wheat flour at the levels of 0.3%, 0.6%, 0.9% 1.2% and 1.5% on the rheological properties of the dough during mixing, extension, pasting and fermentation and the bread quality in terms of bread physical properties, crumb and crust color, texture and sensory characteristics. According to the data we obtained, the SS presented a strengthening effect on the dough network by increasing its stability, dough development time, energy and resistance. Moreover, the SS addition resulted in an increase in dough extensibility, to a delay of the gelatinization process and an increase of the falling number value. The bakery products obtained with the SS were of a higher quality compared to the control sample, presenting better physical and textural characteristics, a darker color and being more appreciated by consumers with the increased level of SS addition in the wheat flour. According to the sodium content from the bread recipe, the bread samples obtained may be classified as products with a very low sodium content of up to a 0.6% SS addition in the wheat flour or with a low sodium content if at least 0.9% SS is contained in the bread recipe.
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页数:13
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