Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties
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...
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Published in | Journal of texture studies Vol. 49; no. 4; pp. 456 - 463 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Hoboken, USA
John Wiley & Sons, Inc
01.08.2018
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Abstract | 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. |
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AbstractList | 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 APPLICATIONSThe 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. 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. 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. 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. Abstract 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. |
Author | Běhalová, Hana Pospiech, Matej Dordevic, Dani Král, Martin Tremlová, Bohuslava Ošťádalová, Martina Florkiewicz, Adam |
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Cites_doi | 10.1177/1082013217718965 10.1016/S0963-9969(01)00109-0 10.1111/jfpe.12197 10.1205/cherd.04145 10.1111/j.1745-459X.2010.00317.x 10.1111/j.1745-4603.1999.tb00206.x 10.1016/j.foodres.2012.07.058 10.1111/1541-4337.12282 10.1016/j.jcs.2011.05.004 10.1007/s11947-011-0631-6 10.1007/s002170050050 10.1016/j.jcs.2011.11.012 10.1002/jsfa.4612 10.1016/j.jcs.2013.01.011 10.1016/j.jfoodeng.2010.03.019 10.1094/CCHEM-05-13-0089-R 10.1016/j.jfoodeng.2013.01.037 10.1016/j.jcrysgro.2008.11.006 10.1016/j.foodres.2015.01.020 10.1007/s11483-012-9257-0 10.3390/nu3060694 10.1533/9781845693046.3.283 10.1016/j.foodres.2009.03.014 10.1038/ncomms15883 10.1111/jtxs.12124 |
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Title | Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties |
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