Sodium chloride substitution in industrial white slide diary bread

Autores
Conde Molina, Débora; Quevedo, Carla; Arqueros, Valeria
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Introduction. The effect of sodium chloride replacement was studied in industrial white slice diary bread, promoting a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization´s recommendation to reduce dietary salt intake. Materials and methods. Granolife CV Sustisal 100 (GCVS100) was evaluated as sodium chloride substitute analyzing the dough fermentative properties by Rheofermentometer, and the dough behaviour properties on mixing–heating–cooling by Mixolab. Additionally, loaf specific volume and texture profile were considered as baking quality parameters. Results and discussion. The addition of GCVS100 or NaCl to wheat flour dough led to decrease gas production during fermentation stage. However, they significantly increased the coefficient of gas retention, promoting the improvement of the gluten network and allowing to get a dough development curve similar to dough flour. Additionally, both ingredients changed several flour dough parameters in Mixolab. Water absorption was decreased, dough stability was prolonged, gelatinization process (C3-C2) was reduced, stability of the starch gel when heated (C4- C3) was improved and retrogradation of the starch was increased. GCVS100 assessed in WSDB formula showed similar effects than NaCl. The addition of GCVS100 or NaCl to WSDB caused reduction of gas production during fermentation. Meanwhile, the coefficient of gas retention did not show significant differences between the treatments, due to WSDB formulation include compounds promoter of strengthening of the gluten structure of the dough that masked NaCl and GCVS100 effect. In this way, NaCl and GCVS100 led to decrease dough development according to less gas production. WSDB baking parameters revealed that bread loaf specific volume was significantly higher for WSDB without NaCl or GCVS100, in agreement with fermentation results. Texture profile analysis of WSDB did not showed changes in crumb firmness and springiness when NaCl or GCVS100 is added. Conclusions. The addition of GCVS100 in WSDB caused a similar effect to NaCl. The results of the present study suggest that GCVS100 exhibits a potential use to obtain sodium-free WSDB.
Fil: Conde Molina, Débora. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.
Fil: Quevedo, Carla. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.
Fil: Arqueros, Valeria. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.
Peer Reviewed
Fuente
Ukrainian Food Journal 10(1), 51-61. (2021)
Materia
UTN
FRD
Bread
Sodium chloride
Rheology
Mixolab
Texture
Nivel de accesibilidad
acceso abierto
Condiciones de uso
2021-06-04T18:26:26Z
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/5222
Acceder
id RIAUTN_60e378504e6131eedc3e829c4f834a17
oai_identifier_str oai:ria.utn.edu.ar:20.500.12272/5222
network_acronym_str RIAUTN
repository_id_str a
network_name_str Repositorio Institucional Abierto (UTN)
spelling Sodium chloride substitution in industrial white slide diary breadConde Molina, DéboraQuevedo, CarlaArqueros, ValeriaUTNFRDBreadSodium chlorideRheologyMixolabTextureIntroduction. The effect of sodium chloride replacement was studied in industrial white slice diary bread, promoting a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization´s recommendation to reduce dietary salt intake. Materials and methods. Granolife CV Sustisal 100 (GCVS100) was evaluated as sodium chloride substitute analyzing the dough fermentative properties by Rheofermentometer, and the dough behaviour properties on mixing–heating–cooling by Mixolab. Additionally, loaf specific volume and texture profile were considered as baking quality parameters. Results and discussion. The addition of GCVS100 or NaCl to wheat flour dough led to decrease gas production during fermentation stage. However, they significantly increased the coefficient of gas retention, promoting the improvement of the gluten network and allowing to get a dough development curve similar to dough flour. Additionally, both ingredients changed several flour dough parameters in Mixolab. Water absorption was decreased, dough stability was prolonged, gelatinization process (C3-C2) was reduced, stability of the starch gel when heated (C4- C3) was improved and retrogradation of the starch was increased. GCVS100 assessed in WSDB formula showed similar effects than NaCl. The addition of GCVS100 or NaCl to WSDB caused reduction of gas production during fermentation. Meanwhile, the coefficient of gas retention did not show significant differences between the treatments, due to WSDB formulation include compounds promoter of strengthening of the gluten structure of the dough that masked NaCl and GCVS100 effect. In this way, NaCl and GCVS100 led to decrease dough development according to less gas production. WSDB baking parameters revealed that bread loaf specific volume was significantly higher for WSDB without NaCl or GCVS100, in agreement with fermentation results. Texture profile analysis of WSDB did not showed changes in crumb firmness and springiness when NaCl or GCVS100 is added. Conclusions. The addition of GCVS100 in WSDB caused a similar effect to NaCl. The results of the present study suggest that GCVS100 exhibits a potential use to obtain sodium-free WSDB.Fil: Conde Molina, Débora. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.Fil: Quevedo, Carla. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.Fil: Arqueros, Valeria. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.Peer Reviewed2021-06-04T18:26:26Z2021-06-04T18:26:26Z2021-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfConde Molina D., Quevedo C., Arqueros V. (2021). Sodium chloride substitution in industrial white slide diary bread. Ukrainian Food Journal, 10(1), 51-61. ISSN 2313-5891. DOI: 10.24263/2304-974X-2021-10-1-52313-5891http://hdl.handle.net/20.500.12272/522210.24263/2304- 974X-2021-10-1-5Ukrainian Food Journal 10(1), 51-61. (2021)reponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacionalenghttp://ufj.ho.ua/Archiv/UKRAINIAN%20FOOD%20JOURNAL%202021%20V.10%20Is.1.pdfinfo:eu-repo/semantics/openAccess2021-06-04T18:26:26Zhttp://creativecommons.org/licenses/by-nc-sa/4.0/Atribución-NoComercial-CompartirIgual 4.0 InternacionalConde Molina, Débora ; Quevedo, Carla ; Arqueros, ValeriaAtribución – No Comercial – Compartir Igual (by-nc-sa)2026-09-24T12:46:41Zoai:ria.utn.edu.ar:20.500.12272/5222instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2026-09-24 12:46:43.051Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Sodium chloride substitution in industrial white slide diary bread
title Sodium chloride substitution in industrial white slide diary bread
spellingShingle Sodium chloride substitution in industrial white slide diary bread
Conde Molina, Débora
UTN
FRD
Bread
Sodium chloride
Rheology
Mixolab
Texture
title_short Sodium chloride substitution in industrial white slide diary bread
title_full Sodium chloride substitution in industrial white slide diary bread
title_fullStr Sodium chloride substitution in industrial white slide diary bread
title_full_unstemmed Sodium chloride substitution in industrial white slide diary bread
title_sort Sodium chloride substitution in industrial white slide diary bread
dc.creator.none.fl_str_mv Conde Molina, Débora
Quevedo, Carla
Arqueros, Valeria
author Conde Molina, Débora
author_facet Conde Molina, Débora
Quevedo, Carla
Arqueros, Valeria
author_role author
author2 Quevedo, Carla
Arqueros, Valeria
author2_role author
author
dc.subject.none.fl_str_mv UTN
FRD
Bread
Sodium chloride
Rheology
Mixolab
Texture
topic UTN
FRD
Bread
Sodium chloride
Rheology
Mixolab
Texture
dc.description.none.fl_txt_mv Introduction. The effect of sodium chloride replacement was studied in industrial white slice diary bread, promoting a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization´s recommendation to reduce dietary salt intake. Materials and methods. Granolife CV Sustisal 100 (GCVS100) was evaluated as sodium chloride substitute analyzing the dough fermentative properties by Rheofermentometer, and the dough behaviour properties on mixing–heating–cooling by Mixolab. Additionally, loaf specific volume and texture profile were considered as baking quality parameters. Results and discussion. The addition of GCVS100 or NaCl to wheat flour dough led to decrease gas production during fermentation stage. However, they significantly increased the coefficient of gas retention, promoting the improvement of the gluten network and allowing to get a dough development curve similar to dough flour. Additionally, both ingredients changed several flour dough parameters in Mixolab. Water absorption was decreased, dough stability was prolonged, gelatinization process (C3-C2) was reduced, stability of the starch gel when heated (C4- C3) was improved and retrogradation of the starch was increased. GCVS100 assessed in WSDB formula showed similar effects than NaCl. The addition of GCVS100 or NaCl to WSDB caused reduction of gas production during fermentation. Meanwhile, the coefficient of gas retention did not show significant differences between the treatments, due to WSDB formulation include compounds promoter of strengthening of the gluten structure of the dough that masked NaCl and GCVS100 effect. In this way, NaCl and GCVS100 led to decrease dough development according to less gas production. WSDB baking parameters revealed that bread loaf specific volume was significantly higher for WSDB without NaCl or GCVS100, in agreement with fermentation results. Texture profile analysis of WSDB did not showed changes in crumb firmness and springiness when NaCl or GCVS100 is added. Conclusions. The addition of GCVS100 in WSDB caused a similar effect to NaCl. The results of the present study suggest that GCVS100 exhibits a potential use to obtain sodium-free WSDB.
Fil: Conde Molina, Débora. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.
Fil: Quevedo, Carla. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.
Fil: Arqueros, Valeria. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.
Peer Reviewed
description Introduction. The effect of sodium chloride replacement was studied in industrial white slice diary bread, promoting a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization´s recommendation to reduce dietary salt intake. Materials and methods. Granolife CV Sustisal 100 (GCVS100) was evaluated as sodium chloride substitute analyzing the dough fermentative properties by Rheofermentometer, and the dough behaviour properties on mixing–heating–cooling by Mixolab. Additionally, loaf specific volume and texture profile were considered as baking quality parameters. Results and discussion. The addition of GCVS100 or NaCl to wheat flour dough led to decrease gas production during fermentation stage. However, they significantly increased the coefficient of gas retention, promoting the improvement of the gluten network and allowing to get a dough development curve similar to dough flour. Additionally, both ingredients changed several flour dough parameters in Mixolab. Water absorption was decreased, dough stability was prolonged, gelatinization process (C3-C2) was reduced, stability of the starch gel when heated (C4- C3) was improved and retrogradation of the starch was increased. GCVS100 assessed in WSDB formula showed similar effects than NaCl. The addition of GCVS100 or NaCl to WSDB caused reduction of gas production during fermentation. Meanwhile, the coefficient of gas retention did not show significant differences between the treatments, due to WSDB formulation include compounds promoter of strengthening of the gluten structure of the dough that masked NaCl and GCVS100 effect. In this way, NaCl and GCVS100 led to decrease dough development according to less gas production. WSDB baking parameters revealed that bread loaf specific volume was significantly higher for WSDB without NaCl or GCVS100, in agreement with fermentation results. Texture profile analysis of WSDB did not showed changes in crumb firmness and springiness when NaCl or GCVS100 is added. Conclusions. The addition of GCVS100 in WSDB caused a similar effect to NaCl. The results of the present study suggest that GCVS100 exhibits a potential use to obtain sodium-free WSDB.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-04T18:26:26Z
2021-06-04T18:26:26Z
2021-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv Conde Molina D., Quevedo C., Arqueros V. (2021). Sodium chloride substitution in industrial white slide diary bread. Ukrainian Food Journal, 10(1), 51-61. ISSN 2313-5891. DOI: 10.24263/2304-974X-2021-10-1-5
2313-5891
http://hdl.handle.net/20.500.12272/5222
10.24263/2304- 974X-2021-10-1-5
identifier_str_mv Conde Molina D., Quevedo C., Arqueros V. (2021). Sodium chloride substitution in industrial white slide diary bread. Ukrainian Food Journal, 10(1), 51-61. ISSN 2313-5891. DOI: 10.24263/2304-974X-2021-10-1-5
2313-5891
10.24263/2304- 974X-2021-10-1-5
url http://hdl.handle.net/20.500.12272/5222
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://ufj.ho.ua/Archiv/UKRAINIAN%20FOOD%20JOURNAL%202021%20V.10%20Is.1.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
2021-06-04T18:26:26Z
http://creativecommons.org/licenses/by-nc-sa/4.0/
Atribución-NoComercial-CompartirIgual 4.0 Internacional
Conde Molina, Débora ; Quevedo, Carla ; Arqueros, Valeria
Atribución – No Comercial – Compartir Igual (by-nc-sa)
eu_rights_str_mv openAccess
rights_invalid_str_mv 2021-06-04T18:26:26Z
http://creativecommons.org/licenses/by-nc-sa/4.0/
Atribución-NoComercial-CompartirIgual 4.0 Internacional
Conde Molina, Débora ; Quevedo, Carla ; Arqueros, Valeria
Atribución – No Comercial – Compartir Igual (by-nc-sa)
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.source.none.fl_str_mv Ukrainian Food Journal 10(1), 51-61. (2021)
reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
collection Repositorio Institucional Abierto (UTN)
instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
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score 13.265058

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