CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Substitution of sodium chloride by other salts in French-type bread
Autor/es:
MARINELLI E.; SALINAS M.V.; CAMPAÑA L.; CARDÓS M.; PUPPO M.C.
Lugar:
Santiago de Chile
Reunión:
Congreso; II Conferencia Latinoamericana de Cereales; 2011
Institución organizadora:
GRANOTEC
Resumen:
Bread is the food most and widely consumed by people
through the world. Traditionally is elaborated with wheat flour and sodium
chloride is an important ingredient, because enhance flavor and strengths
gluten in dough. Nevertheless, efforts of eliminating salt from diet and foods
were performed. It is well known that salt (NaCl) has
influence in the development of some diseases related to high blood arterial
pressure. The average consumption of bread (2% salt) in Argentina is
around 175 g/day per person, with an implicit salt intake of approximately 3.5
g/day per person. This intake is close to OMS-FAO
recommendations (5 g
salt/day per person). Breads without salt resulted whitish and insipid becoming
less acceptable by consumers. The objective of this work was to replace the
total content of sodium chloride of a French-type bread formulation by other
potassium (K chloride and citrate) and calcium (Ca chloride, citrate and
carbonate) salts; and to evaluate the effect of these salts in bread specific
volume (Vsp) and texture and alveolus characteristics of crumb. The Vsp was not
modified by the total replace of NaCl for calcium carbonate (CaCO3) and
calcium citrate (CaCit); while this parameter increased and decreased with the
presence of potassium citrate (KCit) and calcium chloride (CaCl2),
respectively. With calcium salts a more opened crumb was obtained, with a low
number of alveolus per area, alveolus with high average area and consequently a
high fraction area occupied by alveolus. In spite of a similar alveolus
distribution was obtained with calcium salts, CaCl2 generated
softer, less cohesive and elastic crumbs, with lower chewiness than CaCO3
and CaCit. The softer crumbs with the lowest chewiness were obtained with KCit
and KCl. Breads with the optimum crumb texture (CaCl2, KCit and KCl)
were paradoxically those with the more bitter taste. Breads with quality
similar to common bread (NaCl bread) were those formed with CaCO3 and
CaCit. It can be concluded that from the point of view of physical quality,
NaCl can be replaced by CaCO3 and CaCit in bread formulation,
although the final acceptance of the product is conditioned by their sensory
quality.