A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough

Abstract

This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a scientific support to national health strategies to reduce the use of NaCl in bread. For this reason 176 flour samples belonging to 41 soft wheat cvs. currently cultivated in Italy, 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 (average salt content in Italian bread). Three selected cvs. (Aubusson, Bolero, and Blasco) were additionally studied by means of the Rapid Visco Analyzer (RVA) at three levels of salt addition (0%, 1.5% and 3.0%). The fermentation behaviour of the cvs. Aubusson and Blasco was also studied by means of a Rheofermentometer under the same conditions. The results of our study confirmed the role of salt in strengthening the wheat gluten network (up to 86%), and thus the gas retention of dough and in affecting yeast activity. However, it also definitely proved that careful cultivar selection can help in overcoming technical challenges in reduced-salt bread manufacturing and eventually, it opens the path to wheat breeding for reduced-salt bread baking.

The Effect of Sodium Chloride with Varying Concentration on Characteristics and Rheology of Extracted Gluten from Wheat Flour

“…In this case, the ability of the protein to absorb water decreases, but the gluten network stabilizes, and the strength of the resistance to extensibility increases. In this case, the addition of NaCl will affect the empirical rheological quality of the dough, in particular strengthening the gluten network [6].…”

“…Whereas at higher concentrations, NaCl interacts more with the solvent molecules. In these circumstances, NaCl will affect the characteristics and rheology of gluten [5] [6]. Technologically, NaCl has an important function in the formation of dough and bread, which is a significant sensory contribution to processing in the bakery industry.…”

“…This will cause processing problems and the final product quality will be poor. Experiments to find a substitute for NaCl in the bread-making process to reduce sodium have been carried out, but they often have a negative effect on sensory properties [6].…”

“…In the production of gluten, its interactions are influenced by its solvent environment and the presence of salt. During the manufacture of food products NaCl acts as a co-solute and affects the hydration of flour dough under certain conditions [5], [6].…”

Lead contamination affects the primary productivity traits, biosynthesis of macromolecules and distribution of metal in durum wheat (Triticumdurum L.)

“…Wheat as a staple food is broadly cultivated to feed about one third of the human population all over the world. Moreover, it provides dietary components; carbohydrates, proteins, fats, vitamins, minerals (Ca +2 , Cu +2 , K + , Na + , Mg +2 , Fe +2 and Zn +2 ), antioxidants and fibers ( Carcea et al, 2020 ). Triticum durum L. (durum wheat) with a world production of more than 36 million tons occupies 10th position amongst important staple crops of the world ( Hamid et al, 2020 ).…”