Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread

Toumi, Oumayma; Conte, Paola; Silva, Aida Maria Gonçalves Moreira da; Barroca, Maria João; Fadda, Costantino

doi:10.1016/j.jff.2022.105349

Cited by 5 publications

(8 citation statements)

References 34 publications

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“…The final impact of sodium chloride on specific volume, which is one of the most important visual characteristics of bread depends on the proper balance of these two factors, coupled with the used equipment, type and quality of the ingredients, and the technique of dough preparation. Even this, comparing the specific volume of bread with 1.2% NaCl (this study) and 1.8% NaCl [29] it was observed that this parameter decreased with the increase in salt (NaCl) amount, as observed by Toumi et al [29].…”

Section: Baking Loss and Specific Volumesupporting

confidence: 64%

“…Similar findings were found in common wheat bread with sodium chloride substitution with Salicornia ramosissima powder which is a halophyte species similar morphology with Sarcocornia spp. [29]. Regarding bread's specific volume, it was possible to perceive that the values increased from control (3.24 cm 3 /g) to samples that incorporated S. perennis, having B100 the higher volume per weight unit (3.66 cm 3 /g).…”

Section: Baking Loss and Specific Volumementioning

confidence: 96%

“…Regarding bread's specific volume, it was possible to perceive that the values increased from control (3.24 cm 3 /g) to samples that incorporated S. perennis, having B100 the higher volume per weight unit (3.66 cm 3 /g). Toumi et al [29] found a specific volume of 2.8 cm 3 /g for bread prepared with 1.8% NaCl.…”

Section: Baking Loss and Specific Volumementioning

confidence: 98%

“…To the best or our knowledge Lopes et al [28] suggested, for the first time, that the halophyte Salicornia ramosissima had potential to be used as a salt substitute in bread and Toumi et al [29] used this halophyte powder as a functional substitute of sodium chloride in the production of wheat bread. The results evidenced that using 1.8% salt with a substitution ratio of 65.24% is the best combination to obtain doughs with high stability and better viscoelastic, extensional and fermentation properties and breads with softer and less chewy crumbs but greener than those containing only sodium chloride (NaCl).…”

Section: Introductionmentioning

confidence: 99%

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Re-Thinking Table Salt Reduction in Bread with Halophyte Plant Solutions

et al. 2023

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Sodium intake higher than it is physiologically necessary has been associated with some non-communicable diseases such as hypertension, cardiovascular disease, and stroke. Bread is commonly consumed and is a major source of sodium in the human diet. Among the interventions to reduce the salt content in bread, the incorporation of salty taste halophyte powder could be a promising strategy. In the present work, Sarcocornia perennis was incorporated as a food ingredient to substitute the salt (sodium) of white wheat bread (1.2% NaCl/0.47% sodium, flour basis). Powdered dried S. perennis was incorporated into bread by replacing the same amount of sodium (0.47%, flour basis) and half of the sodium concentration (0.235%, flour basis), respectively, B100 and B50 bread samples. The bread samples were analyzed to evaluate the impact of the sodium chloride replacement by S. perennis powder on total baking loss, specific volume, crumb color, textural properties, microbial activity, nutritional and mineral composition and sensory evaluation. The incorporation of S. perennis increased the specific volume but had no relevant impact on the textural properties of bread. Furthermore, the substitution of sodium chloride by S. perennis powder allowed a more colored (greenish and yellowish) and dark crumb leading to a lower whiteness index. Compared with control bread, the addition of S. perennis powder promoted a significant increase of all bread’s nutrients and minerals, namely calcium, phosphor, iron, and manganese. Besides the improvement of bread quality, B100, and B50 bread samples were both sensorily well accepted and with similar scores to all the evaluated sensorial attributes. Moreover, the reduction of sodium to half (0.235% sodium (flour basis) in bread (B50) did not affect the acceptability of tasters, as compared with B100 (0.47% sodium (flour basis)). Both new bread formulation has microbiological quality as ready-to-eat product. However, taking into account greater stability over time for microbial spoilage, mainly caused by fungi and yeasts, B50 bread is more promising. The B50 bread sample is also a potential strategy to obtain a sodium reduction of 50% in bread, which could be essential to reduce the overall sodium daily intake and bring important economic and public health benefits.

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Section: Baking Loss and Specific Volumesupporting

confidence: 64%

Section: Baking Loss and Specific Volumementioning

confidence: 96%

Section: Baking Loss and Specific Volumementioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Re-Thinking Table Salt Reduction in Bread with Halophyte Plant Solutions

et al. 2023

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“…The influence of APP concentrations replacing hydrogenated vegetable fat in bread formulations on specific volume, conversion index, water activity, and firmness characteristics are presented in Table 2. One of the most important visual characteristics of bread is undoubtedly the specific volume, which typically exhibits higher values in well‐aerated and soft bread (Toumi et al., 2022). In this study, when the amount of hydrogenated fat was replaced with 5% of APP, the specific volume of the bread decreased by approximately 50% (B1) compared to control bread with 4.63 cm 3 /g ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Santos,

Almeida,

de Andrade

et al. 2024

Journal of Food Science

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The aim of the current study was to evaluate the influence of increasing contents (5%–25%) of avocado pulp powder (APP) produced by foam‐mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α‐amylase, α‐glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x‐ray diffraction patterns. The increase in the APP content decreased the values of lipids, carbohydrates, energy, firmness, and specific volume of breads. The inhibition of lipase activity showed a pronounced increase, while the total phenolic content and antioxidant activity were significantly elevated. The color parameters a* and b* were higher in the breads with added APP. The crystalline structure transitioned from type A to type V with 15% APP incorporation. Taken together, these results suggest that APP has potential to act as a healthier substitute for saturated fats in breads, paving the way to develop creative and innovative solutions for the functionalization of bakery food products.

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