Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties

Král, Martin; Pospiech, Matěj; Běhalová, Hana; Đorđević, Đani; Ošťádalová, Martina; Tremlová, Bohuslava; Florkiewicz, Adam

doi:10.1111/jtxs.12337

Cited by 11 publications

(3 citation statements)

References 27 publications

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“…The punch test method, which was originally proposed by Manahan, Argon, and Harling [ 16 ], was used to characterize metal elements in the power industry. Currently, this method is used and developed for different branches such as the evaluation of plastic properties [ 17 ] or in the evaluation of powder materials such as milk powder [ 15 ] or sucrose [ 12 ], as well as modifications of this method based on the same principle of operation are used for hardness and texture testing [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour

et al. 2021

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The presented results are an attempt to identify the changes taking place during a punch test experiment and the development of fungal impurities of powdered food materials over long-term storage at 75% RH. The potato starch and wheat flour market has a large share of the global production of bulk materials. The growing interest in powdered food materials requires additional production expenditure. This is associated with an increase in storage time of the discussed product and providing it with the appropriate conditions. The samples of potato starch and wheat flour were stored in perforated containers in a climatic chamber at 75% humidity and 21 °C for five months and then samples were measured by a punch test in a Lloyd LRX materials testing machine. The graphs obtained in the potato starch punch test differed significantly from wheat flour. The thickening of potato starch was observed in the form of layers, while potato starch was uniformly thickened throughout the experiment. The conditions of 75% humidity and 21 °C can be described as the beginning of the caking process. In potato starch, linear sections were observed, which changed the length of their storage time and, additionally, was correlated with the appearance of fungal contamination. These results may suggest the influence of fungi on the phenomenon of bulk material caking.

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Section: Introductionmentioning

confidence: 99%

Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour

et al. 2021

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“…Other than that, substituting 0.15%–0.4% of NaCl by sea salt and commercial SS (SODA‐LO Fine Salt™) resulted in the significantly softer ( P < 0.05) yeast‐leavened dough than NaCl (Král et al ., 2018). The reduction in hardness was due to the substitution of NaCl‐weakened gluten protein conformation and contributed to the higher water absorption by the dough.…”

Section: Salt Substitutesmentioning

confidence: 99%

The use of salt substitutes to replace sodium chloride in food products: a review

Tan

Easa

2022

Int J of Food Sci Tech

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Sodium chloride (NaCl) has a significant role in food's texture, shelf life, and flavour. The increasing consumption of foods with high amounts of NaCl leads to life-threatening pathologies. Salt reduction was a cost-effective strategy. Recent publications on sodium reductions were on fish products, seafoods, meat products, and Asian foods. However, there are no previous reviews on the application effects of salt substitutes (SS) on staple foods. This review article aimed to analyse current application of SS in food products, recent advancements to increase SS intake via food formulation, findings from published literature on various food products, and latest innovations to aid NaCl reduction approach. Approaches that are taken including NaCl reduction based on sensory acceptability of foods, replacing NaCl with low-sodium blends, and usage of flavour enhancers. The usage of cross-linking agents, hydrocolloids, and NaCl coating are innovations that reduce NaCl and maintain qualities of food products.

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“…Similarly, Larsson (2002) reported an increase in G ′ with an increase in NaCl addition whereas McCann and Day (2013) found no significant differences in the G ′ values of doughs containing 0, 1, or 2% NaCl. Beck, Jekle, and Becker (2012) found both G ′ and dough stickiness values to increase with an increase in dough salt concentration whereas Král et al (2018) reported dough stickiness values to decrease with a small increase in sea salt concentration from 0.15 to 0.40%. In all the aforementioned studies, large deformation analyses indicated a strengthening effect of NaCl addition.…”

Section: Introductionmentioning

confidence: 99%

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

Avramenko

Hopkins

Hucl

et al. 2020

Journal of Texture Studies

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In bread, NaCl plays a number of roles including improving flavor, functionality, dough handling, and prevention of sticky dough. Its reduction can create significant processing challenges. As such, the dough handling properties for four wheat cultivars (Pembina, Roblin, McKenzie, and Harvest) were investigated as a function of NaCl (0-4%) level. In terms of dough rheology, both cultivar and NaCl level were significant factors. The maximum deformation (J max) in the dough decreased with increasing NaCl levels, indicating that the gluten network became stronger so that it was able to resist the imposed stress. For extensibility, increasing the levels of NaCl resulted in increased resistance to extension for all cultivars. Dough stickiness was shown to be both cultivar and salt level dependent, with weaker cultivars showing higher stickiness. Findings for water association indicated that with the addition of NaCl there was less free water among the different cultivars and an increase in the water associated with the starch-fraction. Dough morphology measurements supported rheology trends; the stronger dough producing cultivars created more elongated protein polymers with a unidirectional network whereas the weaker cultivars created porous multidirectional networks. Overall, Pembina and Roblin formed stronger gluten networks than McKenzie and Harvest, however, the effect of NaCl level was shown to be cultivar dependent. Findings indicate that careful cultivar selection will help mitigate challenges in dough handling within a reduced NaCl environment.

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Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties

Cited by 11 publications

References 27 publications

Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour

Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour

The use of salt substitutes to replace sodium chloride in food products: a review

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

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