DEVELOPMENT OF BREAD WITH NaCl REDUCTION AND CALCIUM FORTIFICATION: STUDY OF ITS QUALITY CHARACTERISTICS

MARIA N BASSETT; TRINIDAD PÉREZ-PALACIOS; INÊS CIPRIANO; PAULO CARDOSO; ISABEL M.P.L.V.O. FERREIRA; NORMA SAMMAN; OLÍVIA PINHO

JOURNAL OF FOOD QUALITY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2014 vol. 37 p. 107 - 116

0146-9428

The impact of NaCl reduction and replacement by CaCl2 :CaCO3 (50:50) on doughand bread characteristics is addressed in this study. Three recipes of white bread wereformulated with different percentage of NaCl substitution; all doughs had 1.8 g oftotal salts added per 100 g flour weight basis. Comparison was performed againstcontrol bread containing 1.8 g of NaCl per 100 g flour weight basis. Alveograph andfarinograph results indicated that addition of calcium decreased dough extensibility,stretchability and stability time, keeping strong flour characteristics. Calcium saltsincreased hardness of upper crust and decreased hardness of lower crust. An increaseof calcium salts promoted lighter crumb and crust color. Descriptive sensory analysisindicated that 16 out of 25 traits showed significant differences between control andrecipes. Principal component analysis using variables such as texture, color andsensory traits indicated that breads produced with 50% NaCl substitution were com-parable with the control.