Effects of Hofmeister salt series on gluten network formation: Part I. Cation series

Abstract

Different cationic salts were used to investigate the effects of the Hofmeister salt series on gluten network formation. The effects of cationic salts on wheat flour dough mixing properties, the rheological and the chemical properties of the gluten extracted from the dough with different respective salts, were investigated. The specific influence of different cationic salts on the gluten structure formation during dough mixing, compared to the sodium ion, were determined. The effects of different cations on dough and gluten of different flours mostly followed the Hofmeister series (NH4(+), K(+), Na(+), Mg(2+) and Ca(2+)). The impacts of cations on gluten structure and dough rheology at levels tested were relatively small. Therefore, the replacement of sodium from a technological standpoint is possible, particularly by monovalent cations such as NH4(+), or K(+). However the levels of replacement need to take into account sensory attributes of the cationic salts.

Evaluation of Wheat Flour Dough Rheological Properties by Magnesium Lactate Salt Addition

“…These results are in agreement with those obtained by (Tuhumury, 2016) which found that by MgCl 2 addition in wheat flour the dough development time decreased. Also, (Sehn, 2015) obtained similar results at low levels of magnesium sulfate salt addition when DT decrease and at high levels increase.…”

“…The dough stability results indicated the fact that the magnesium lactate salt addition was less effective at maintaining the stability of the dough samples, at low levels these results being in agreement with those obtained by (Tuhumury et al, 2016). This may be due to the fact the magnesium ions are water structure breakers and may destabilize folded proteins (Sehn, 2015) conducting to low stability values.…”

“…The effect depends on the ion structure and it order in the Hofmeister series. According to (Tuhumury et al, 2016) when salts with divalent cations like Mg 2+ (a chaotropic one) are added in a dough system, the gluten becomes more homogenous but with a similar structure with a gluten dough without salt addition. Therefore, at low levels of magnesium ions addition, the gluten proteins have a positive charge and interact less in a shorter mixing time.…”

Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties

“…However, when salt is added in wheat flour dough, both ions interact with chemical groups of the gluten proteins. According to Tuhumury et al (2016), the effect of anion salt compared to the cation one on gluten structure is higher, probably due to the anion ability to bind more effectively with proteins and screening of the electrostatic repulsion on specific binding sites. This explains the high amount of anion from lactate salts present in wheat flour dough, which increased its stability.…”

“…The calcium carbonate and calcium citrate are the most common calcium salts used (Abrams et al, 1991) but also other forms like calcium lactate, calcium chloride, calcium phosphate, calcium propionate, calcium gluconate are very used due to their preservation effect on food products (Martín-Diana et al, 2007). The effect of calcium ions from different sources on dough rheological properties was investigated by different researchers (Kaur, Bala, Singh, & Rehal, 2011;Morita, Nakamura, Hamauzu, & Toyosawa, 1994, 1996Salovara, 1982;Sehn, Nogueira, Almeida, Chang, & Steel, 2015;Tuhumury, Small, & Day, 2016). According to those authors, it seems that, in general, the calcium ions addition in wheat flour presented a weakening effect on dough physical properties.…”