The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough

Abstract

The aim of this study was to investigate the effects of formulation factors, sea salt (SS), dry sourdough (SD) and fermented sugar (FS) as sodium chloride replacers in wheat flour on dough mixing, extension, pasting and fermentation rheological properties, evaluated by Farinograph, Extensograph, Amylograph and Rheofermentometer devices. With regard to mixing and extension properties, SS and FS presented a strengthening effect, whereas SD presented a weakening one. SS and FS presented a positive effect on dough stability, energy and resistance, whereas SD presented a negative one. On the Amylograph, peak viscosity increased by SS and FS addition and decreased when SD was incorporated in the dough recipe. During fermentation, dough development and gas production in the dough system increased after SS and SD addition, whereas they decreased after FS addition. Response surface methodology (RSM) was used to investigate the effect of independent variables on the rheological properties of the dough. Mathematical models between the independent variables, SS, SD and FS, and the dependent variables, represented by the rheological values of the dough, were obtained. The best formulation obtained was of 0.30 g/100 g SS, 0.50 g/100 g SD and 1.02 mL/100 g FS addition with a 0.618 desirability value, following Derringer’s desirability function approach. For this formulation, bread quality characteristics were better appreciated than for those obtained for the control sample, in which 1.5% NaCl was incorporated in wheat flour.

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

“…Regarding its effect on fermentation process, it seems that levels usually used in bread inhibit yeast activity, decreasing the gas formed during the fermentation process [ 124 ]. In bakery products NaCl leads to good sensory properties, increases the shelf life of the products, improves the loaf volume of bread and leads to a uniform crumb texture and brown colour [ 125 , 126 ].…”

“…However, even if the use of sourdough in bread reduces the AA level its technological effect on bread making must be taken into account. Different studies have reported that sourdough addition in bread recipes has a weakning effect on wheat flour dough [ 124 , 126 , 147 ]. This may not favour the quality of bakery products obtained from weak quality wheat flour used bread making [ 148 , 149 ].…”

“…During mixing and extension sourdough addition causes an increase in the degree of softening, and a decrease of stability and dough extension. During pasting, sourdough addition causes an increase of the peak viscosity whereas during fermentation it causes an increase of the total volume of CO 2 produced and the height under constraint of dough at maximum development time [ 124 , 126 , 147 ].…”

Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content

“…This fact indicates that dough becomes less stable and weaker when SD is added to wheat flour. A weakening effect of SD addition on dough mixing properties has previously been reported by other researchers [26][27][28]. This may be due to the fact that the addition of SD to wheat flour may lead to a hydrolytic intensification of the protein and starch degradation.…”

“…The SD addition led to a slightly acidic dough, with a pH value of around 5.7, an optimum level for the amylase enzyme in the dough samples with high levels of SD incorporated in the wheat flour. The optimal temperature and pH for amylase activity led to an increase in their activity and therefore to a decrease in dough viscosity [28]. Consequently, the maximum torque-measure of starch gelatinization C3 value decreased with the increase in the levels of SD added to the wheat flour.…”