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Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties
Author(s) -
Král Martin,
Pospiech Matej,
Běhalová Hana,
Dordevic Dani,
Ošťádalová Martina,
Tremlová Bohuslava,
Florkiewicz Adam
Publication year - 2018
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12337
Subject(s) - rheology , salt (chemistry) , food science , sodium , sodium salt , materials science , chemistry , composite material , organic chemistry , metallurgy , inorganic chemistry
This research aimed to evaluate the impact of different salts on dough rheology parameters and gas cell development during dough preparation. Three types of salts in four concentrations each were used in dough preparation and following analyses were conducted: sodium content, salt structure analysis, dough hardness, dough stickiness and dough image analysis. The research showed how significantly ( p < .05) the measured properties of dough can be influenced by the used type of salt, salt concentrations and fermentation time. The emphasis is put on salt substitutes of hollow microsphere salt (Hs) substitutes due to its special physical characteristics. The uniqueness of Hs physical characteristics was confirmed by electron microscope photomicrographs. The gained results are indicating that even low changes in salt concentration (0.40; 0.30; 0.25; and 0.15) make noticeable changes in dough characteristics. The usage of salt substitutes in food industry has been constantly growing and it makes the research a valuable source of information for further application of this salts. Practical applications The different salt types (table—Ts, sea—Ss and hollow microsphere—Hs) which were studied in our work differ just slightly. However, an important issue in choosing salt should also be the nutritive perspective, in particular low sodium content as a preventive measure against cardio‐vascular diseases. Hs and Ss are therefore suitable alternatives to typical Ts.