Effect of Salt Reduction on Dough Handling and the Breadmaking Quality of Canadian Western Red Spring Wheat Varieties

Abstract

Cereal Chem. 94(4):752-759The effect of salt (NaCl) on the breadmaking quality of 37 varieties of Canadian Western Red Spring wheat (Triticum aestivum L.) was investigated along with dough stickiness for a 20 variety subset. A principal components analysis indicated that dough development time (DDT), mixing tolerance index (MTI), and stability (STA) were highly correlated. DDT showed an inverse relationship with MTI (r = -0.73) and a positive relationship with STA (r = 0.89). STA was also negatively related to MTI (r = -0.76). A reduction of salt from 2.0 to 1.1% (based on flour weight) was considered from a practical perspective. Each variety responded differently to salt reduction. Obtaining an optimal dough consistency with less salt required less work input and shorter mixing time. Overall, decreasing loaf volume with reducing salt content was observed, although certain varieties produced the opposite effect. This suggests that for a particular flour, depending on the inherent flour strength, there is a level of NaCl that produces an optimum between gluten strength and gas-holding capacity of the dough, resulting in a loaf with good crumb texture and an even distribution of bubble sizes. A stickiness test was performed on selected varieties to evaluate the dough handling properties at 1.1 and 2.0% salt levels. The overall trend showed an increase in stickiness with a decrease in the salt content; however, certain varieties showed no change. † Corresponding

Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars

“…Cell number also correlated positively with oven rise (r ¼ 0.69, p < 0.01) and negatively with LV (r ¼ 0.63, p < 0.01) indicating that as the loaf became bigger, there was an increasing number of cells. Similar correlation between LV and number of cells was presented by Yovchev et al (2017), when analysing 37 different CWRS cultivars at two different salt levels. Although other parameters such as slice brightness, cell contrast, area of cells, cell wall thickness and cell diameter showed some significant main effects or two-way interactions (Table S2), they were considered minor and did not correlate with the baking attributes.…”

Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars

“…Overall between the 0 and 2% NaCl levels, Pembina and Roblin showed less stickiness relative to McKenzie and Harvest. Both Pembina and Roblin are considered to form strong gluten networks, whereas McKenzie and Harvest have more intermediate and weak gluten strengths from a previous screening study (Yovchev et al, 2017). Pembina was the least affected by the salt level changes compared to the other cultivars.…”

Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and Harvest

“…Cultivars were selected based on a rheological, stickiness, and baking examination of dough prepared at two different NaCl levels (1 and 2% by wt. flour) involving 37 different varieties (Yovchev et al, ). The authors reported dough prepared from Pembina had strong handling characteristics and low stickiness at both NaCl levels, whereas dough prepared from Harvest showed weaker handling characteristics and high stickiness at both NaCl levels.…”