文章基本信息

标题：A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough
本地全文：下载
作者：Marina Carcea ; Valentina Narducci ; Valeria Turfani 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：7
页码：952-968
DOI：10.3390/foods9070952
出版社：MDPI Publishing
摘要：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.
关键词：soft wheat; sodium chloride; dough; Brabender Farinograph; Chopin Alveograph; Rapid Visco Analyzer; Rheofermentometer; gluten soft wheat ; sodium chloride ; dough ; Brabender Farinograph ; Chopin Alveograph ; Rapid Visco Analyzer ; Rheofermentometer ; gluten