Bäckereitechnologische Untersuchungen zur Reduktion des Natriumchloridgehalts in einer Schweizer Weizenbrotart

; ; ; (). Bäckereitechnologische Untersuchungen zur Reduktion des Natriumchloridgehalts in einer Schweizer Weizenbrotart. Cereal Technology, 02/2012 62-73. Peer reviewed.

Impact of sodium reduction on technological bread parameters in a Swiss wheat bread variety
All over the world high salt consumption has been shown to give rise to cardiovascular diseases. Reduction in sodium chloride intake in food is therefore desirable for health reasons, but this can be accompanied by
technological and sensorial disadvantages. This study involved several strategies to reduce the salt content of Swiss wheat bread (type 1100) evaluating changes in dough stickiness, crumb elasticity and bread volu -
me as well as sensorial assessment. The standard was defined with 2.0 % sodium chloride content. Bread was baked with different sodium chloride contents at levels from 0 - 2.5 % (flour basis) and with three dif -
ferent salt replacers, glucose oxidase, sponge or dried sour doughs with the same reduced levels. Reduction of sodium chloride led to increased dough stickiness whereas glucose oxidase application (30 ppm flour ba -
sis) gave doughs with comparable characteristics to the control (2.0 % NaCl flour basis). The use of sponge or sour doughs did not show significant improvement on dough stickiness. Likewise crumb elasticity was re -
duced in doughs with reduced sodium chloride content but the use of sponge or glucose oxidase resulted in softer crumbs. At sodium chloride levels from 1.5 % to 1.8 % (flour basis) the bread was softer than the con -
trol. Overall, it was possible to demonstrate that negative effects on texture, volume and sensorial properties of this special Swiss wheat bread resulting from salt reduction could be attenuated or even totally compen -
sated for. The application of glucose oxidase or sponge, however, showed better ability to compensate for the negative effects over all the parameters tested compared to the use of salt replacers.