title: Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship.
abstract: BACKGROUND
  The traditional use of sodium chloride (NaCl) fulfills various important rheological, technological and sensory properties in the manufacturing of yeast-leavened products. However, the use of NaCl in food production has been discussed controversially since a high intake of sodium seems to be associated with hypertension. This study investigates the baking quality parameters of wheat breads containing various levels of NaCl (0-40 g NaCl kg(-1) flour).
  
  
  RESULTS
  Crumb firmness and rate of bread staling decreased with decreasing NaCl levels. A slight increase in loaf volume was observed based on the increased yeast leavening ability resulting from additional NaCl. Higher crumb retrogradation (measured by differential scanning calorimetry) was observed with low NaCl levels.
  
  
  CONCLUSIONS
  The retrogradation effect is based on the theory that NaCl probably leads to Na(+) inclusion in starch molecules during storage and thus reduces retrogradation. Further, significant (P⩽0.05) linear relationships (r ≥ 0.829) between Rheofermentometer results, bread volume and crumb firmness were found, suggesting a predictability of bread quality by measurement of gas release.
authors.affiliation: Chair of Brewing and Beverage Technology, Workgroup Cereal Process Engineering 85354 Freising-Weihenstephan, Germany. margit.beck@wzw.tum.de
authors.forename: Margit
authors.initials: M
authors.lastname: Beck
authors.forename: Mario
authors.initials: M
authors.lastname: Jekle
authors.forename: Thomas
authors.initials: T
authors.lastname: Becker
mesh_terms: D001939:Bread / Q000032:analysis / Q000592:standards*; D003296:Cooking / Q000592:standards*; D005433:Flour / Q000032:analysis*; D005504:Food Analysis; D061353:Food Storage; D012441:Saccharomyces cerevisiae / Q000502:physiology*; D012965:Sodium Chloride / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*
chemical_list: D012965:Sodium Chloride