title: Effects of Hofmeister salt series on gluten network formation: Part I. Cation series.
abstract: Different cationic salts were used to investigate the effects of the Hofmeister salt series on gluten network formation. The effects of cationic salts on wheat flour dough mixing properties, the rheological and the chemical properties of the gluten extracted from the dough with different respective salts, were investigated. The specific influence of different cationic salts on the gluten structure formation during dough mixing, compared to the sodium ion, were determined. The effects of different cations on dough and gluten of different flours mostly followed the Hofmeister series (NH4(+), K(+), Na(+), Mg(2+) and Ca(2+)). The impacts of cations on gluten structure and dough rheology at levels tested were relatively small. Therefore, the replacement of sodium from a technological standpoint is possible, particularly by monovalent cations such as NH4(+), or K(+). However the levels of replacement need to take into account sensory attributes of the cationic salts.
authors.affiliation: CSIRO Food and Nutrition, 671 Sneydes Road, Werribee, VIC 3030, Australia; School of Applied Sciences, RMIT University, VIC 3001, Australia; Faculty of Agriculture, Pattimura University, Ambon 97233, Indonesia.
authors.forename: H C D
authors.initials: HC
authors.lastname: Tuhumury
authors.affiliation: School of Applied Sciences, RMIT University, VIC 3001, Australia.
authors.forename: D M
authors.initials: DM
authors.lastname: Small
authors.affiliation: CSIRO Food and Nutrition, 671 Sneydes Road, Werribee, VIC 3030, Australia; ARC Industrial Transformation Training Centre for Functional Foods, Charles Sturt University, Wagga Wagga, NSW, Australia; AgResearch Ltd., Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand. Electronic address: li.day@agresearch.co.nz.
authors.forename: L
authors.initials: L
authors.lastname: Day
mesh_terms: D001939:Bread / Q000032:analysis*; D002412:Cations / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D005983:Glutens / Q000737:chemistry* / Q000187:drug effects; D012212:Rheology; D017673:Sodium Chloride, Dietary / Q000494:pharmacology*; D014908:Triticum / Q000737:chemistry* / Q000187:drug effects
chemical_list: D002412:Cations; D017673:Sodium Chloride, Dietary; D005983:Glutens
keywords: Gluten microstructure; Hofmeister cation series; Mixing properties; Uniaxial tension rheology; Wheat flour dough