The chemistry of bread making: The role of salt to ensure optimal functionality of its constituents

Avramenko, Nicole A.; Tyler, Robert T.; Scanlon, Martin G.; Hucl, P.; Nickerson, Michael T.

doi:10.1080/87559129.2016.1261296

Cited by 47 publications

(35 citation statements)

References 53 publications

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“…In the case of salt reduction in breads, the objective is to avoid diminishing the perceived intensity of the key liking drivers, and salt plays an important role in bread despite the fact that saltiness itself is not a dominant flavour of this product category. It is responsible for overall flavour profile, amplifying sweetness, and masking bitterness [22,71].…”

Section: Discussionmentioning

confidence: 99%

Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Kuhar

Korošec

Bolha

et al. 2020

Foods

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Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers’ hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (−15%) and increased (+10%) salt levels. A sensory evaluation study (n = 200) was done including a questionnaire on attitudes and behaviour regarding bread and salt, enabling the exploration of individual differences in reactions to modified levels of salt content. The latter only affected hedonic liking for the multigrain sample with 15% salt reduction but not for others, which discloses the importance of the bread matrix; and it did not affect the perception of saltiness intensity. Penalty analysis revealed that perceived non-optimal saltiness results in significantly penalised hedonic liking scores. Segmentation based on perceived saltiness disclosed the explanatory importance of underlying consumer behaviour dimensions which should be considered in designing bread reformulations.

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Section: Discussionmentioning

confidence: 99%

Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Kuhar

Korošec

Bolha

et al. 2020

Foods

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“…Relatively lower level of NaCl could improve the interprotein hydrophobic and hydrophilic interactions, therefore increasing the aggregation of proteins and enhancing the gluten network (Avramenko, Tyler, Scanlon, Hucl, & Nickerson, 2018). As a result, brightness of noodles increased significantly with the NaCl level ( p < .05).…”

Section: Resultsmentioning

confidence: 99%

Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

Zhao

Deng

et al. 2020

Cereal Chem

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Background and objectives:The effects of gluten on rheological properties of dough and qualities of noodles with potato-wheat formulated flour blends were investigated with the objective of developing and optimizing formulation. Findings: Using a formulated flour with potato mass ratio of 30% as the base flour and varying gluten addition, it was shown that addition of wheat gluten at levels of 7.0%-9.0% not only improved rheological properties of the formulated flour, but also improved the textural properties of noodles. The effects of the water and salt on the qualities of noodles were also investigated. The L9(34) orthogonal design results showed that the optimal noodle formulation was wheat gluten level of 8.0%, salt level of 4.0%, and water level of 47.0%, giving a cooked broken rate of 2.10% and sensory score of 88.6. Conclusions: For the base flour of potato/wheat 30:70, wheat gluten addition of 7.0%-9.0% improved farinograph and extensograph properties as well as textural properties.The optimal formulation of noodles was potato flour level of 30%, wheat flour level of 70%, wheat gluten level of 8.0%, salt level of 4.0%, and water level of 47.0%. Significance and novelty: Gluten has been used to improve rheological properties of dough and qualities of noodles with potato-wheat flour blends. K E Y W O R D S gluten, noodles, potato, wheat flour blending 602 | ZHAO et Al. How to cite this article: Zhao B, Deng J, Li M, et al. Effects of gluten on rheological properties of dough and qualities of noodles with potato-wheat flour blends. Cereal Chem. 2020;97:601-611. https://doi.

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“…The lipid contents in all cassava flour varieties were significantly (p 0.05) lower than in wheat flour (1.72 ± 0.16 %). The lipids reinforce gluten structure through lipid-protein interactions (Avramenko et al, 2018). The fibre content (0.03 -0.60 %) of the cassava flour was significantly (p < 0.05) lower than that of the wheat flour (2.90 ± 0.10 %).…”

Section: Proximate Composition Of Cassava and Wheat Floursmentioning

confidence: 89%

“…The protein content of the cassava flours was very low compared to that of wheat flour (11.03 ± 0.27 %). Wheat flour proteins contain about 85 % gluten proteins (glutenins and gliadins) (Avramenko et al, 2018;Ribeiro et al, 2018), while cassava flour protein is gluten-free (Chakrabarti et al, 2017). The lipid content of cassava flour ranged between 0.15 and 0.63 %.…”

Section: Proximate Composition Of Cassava and Wheat Floursmentioning

confidence: 99%

“…Salt has been identified as an ingredient in the dough that influences the level of protein-protein interactions and strength of the gluten network by changing the level of gluten hydration. Salt shields around the protein surface and thus induce charge on amino acids on the protein's surface, thus reducing the thickness of the electric dou-ble layer, and strengthening gluten interactions, which would subsequently yield a stronger network (Avramenko et al, 2018). Fat enhances dough plasticity (Mert and Demirkesen, 2016), softens and improve smoothness of the dough (Öztürk and Ova, 2018) which would probably contribute to reduced surface tension between probe surface and dough.…”

Section: Stickiness Of Leavened Doughmentioning

confidence: 99%

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Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

Chisenga

Workneh

Bultosa

et al. 2019

AAS

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Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened and leavened-frozen doughs processed from 0 to 30 % cassava flour substitution level (CFSL) as compared to wheat flour were determined. The gluten contents of flour blends (6.88–13.00 %) decreased significantly (p < 0.05) with increasing CFSL. Water absorption capacity (WAC) was ranged from 59.57–61.70 % and showed positive correlation with gluten contents (r = 0.595, p < 0.05). Cassava variety (CV) and CFSL had significant p < 0.05) influence on stickiness of unleavened (34.14–122.17 g), leavened (13.53–83.94 g) and leavened frozen (126.88–146.82 g) dough. Irrespective of CV and CFSL, frozen dough had the highest stickiness. Gluten content and WAC had significant (p < 0.01) negative influence on stickiness in unleavened (r = -0.445 and -0.437, respectively) and leavened (r = -0.457 and -0.434, respectively) doughs. The variation in stickiness was influenced by gluten contents and CFSL. The unfrozen dough and frozen dough exhibited higher stickiness in lower and higher gluten content flour blends, respectively.

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The chemistry of bread making: The role of salt to ensure optimal functionality of its constituents

Cited by 47 publications

References 53 publications

Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

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