Chair of Brewing and Beverage Technology, Workgroup Cereal Process Engineering 85354 Freising-Weihenstephan, Germany.
J Sci Food Agric. 2012 Jan 30;92(2):299-306. doi: 10.1002/jsfa.4575. Epub 2011 Sep 14.
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).
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.
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.
传统的氯化钠（NaCl）的使用在酵母发酵产品的生产中满足了各种重要的流变学、技术和感官特性。然而，由于高钠摄入量似乎与高血压有关，因此 NaCl 在食品生产中的使用一直存在争议。本研究调查了含有不同水平 NaCl（0-40 g NaCl kg（-1）面粉）的小麦面包的烘焙质量参数。
随着 NaCl 水平的降低，面包屑的硬度和面包老化速度降低。由于额外 NaCl 导致的酵母发酵能力增强，观察到面包体积略有增加。较低的 NaCl 水平下，面包屑的回生（通过差示扫描量热法测量）增加。
回生效应基于这样的理论，即 NaCl 可能导致储存过程中 Na（+）包含在淀粉分子中，从而减少回生。此外，还发现 Rheofermentometer 结果、面包体积和面包屑硬度之间存在显著的（P ⩽0.05）线性关系（r ⁇ 0.829），表明通过测量气体释放可以预测面包的质量。
