Impact of sodium chloride on wheat flour dough for yeast‐leavened products. I. Rheological attributes

Abstract

The present result for stickiness is contrary to the common subjective results. Therefore the theory proposed here for increased stickiness suggests that it is based on more non-protein-bound water in the dough system due to NaCl interaction and thus more viscous dough behaviour, which leads to higher stickiness as measured with the stickiness test. This may also suggest that the objectively measured 'stickiness' in this case does not properly indicate the subjectively measured stickiness it was designed to represent.

Impact of sodium chloride on wheat flour dough for yeast‐leavened products. II. Baking quality parameters and their relationship

“…Low levels of NaCl (0.05 mol L −1 ) neutralize the charge repulsion of amino acids on the surface of gluten proteins, and gluten acts as a neutral dipole. 7,25 This shielding effect may reduce electrostatic repulsion of gluten particles and thus favor a protein network development. On the other hand, yeast activity becomes increasingly inhibited due to osmotic stress and alteration in the yeast cell membrane with rising NaCl concentration.…”

“…3,14 The amount of lost CO 2 (V L ) in dough without NaCl increased significantly (P < 0.01) due to NaCl addition as a consequence of a strengthened dough system. 7 In normal wheat dough (pH ∼6.0) gluten surface molecules exhibit a positive charge and thus repulse each other. Low levels of NaCl (0.05 mol L −1 ) neutralized the charge repulsing the amino acids on the surface of the gluten proteins and the protein acted as a neutral dipole.…”

Effect of sodium replacement in cookies on the formation of process contaminants and lipid oxidation

“…Rheological properties are influenced by NaCl content since it is involved in the structure and formation of the gluten matrix, increasing stability, flexibility and resistance of the dough and decreasing stickiness and water absorption (Beck, Jekle, & Becker, 2012). Therefore, decreasing sodium chloride concentration may induce less desirable properties such as more liquid and stickier dough, lack of stability and less resistance and extensibility.…”

Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening

“…Peressini and Sensidoni (2000) have encountered a little influence of the added NaCl on the rheology of fresh pasta dough. The addition of NaCl causes rheological modification of wheat dough primarily by influencing the structure and formation of the gluten matrix, as visualised by confocal laser scanning microscopy (CLSM) (Beck et al 2011). These effects are due to the neutralisation of charge repulsion emanating from charged amino acid moieties on the surface of gluten proteins.…”

“…Whey protein concentrate (WPC), even at a low level of 5 %, has been reported to significantly change the elasticity and consistency of wheat flour dough (Conforti and Lupano 2004). The addition of common salt and sugar induces the taste; in addition, salt causes rheological modification of wheat dough (Beck et al 2011). Salt also induces flavour in the bakery products and controls the process of dough fermentation.…”