Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany.
Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany.
Food Res Int. 2019 Feb;116:346-353. doi: 10.1016/j.foodres.2018.08.047. Epub 2018 Aug 22.
Chloride salts can serve as sodium chloride (NaCl) substitutes in wheat dough for sensory or technological reasons. Therefore, the effect of different substitutes on wheat dough development during mixing (optimum water absorption, dough development time, stability) and fermentation (maximum dough height) with a material-adapted water addition and mixing time were investigated. The substitutes had effects on all measures at a level of 2 g salt 100 g wheat flour, with the exception of KCl. The intensity of the effect significantly followed the Hofmeister series due to an altered hydration behavior of the structure-determining gluten proteins. The experiments were supported by CLSM micrographs combined with image analysis. Next to an absolute substitution, the main focus of the study were concentration dependent functionalities of the chloride salts. Therefore, concentration dependent rate constants were calculated based on the application of different concentration levels of the chloride salts. These rate constants showed in all cases a similar tendency following the Hofmeister series.
氯盐可以作为氯化钠（NaCl）的替代品用于小麦面团中，原因可能是出于感官或技术方面的考虑。因此，本研究调查了不同替代品对小麦面团搅拌（最佳吸水率、面团形成时间、稳定性）和发酵（最大面团高度）的影响，研究中采用了适配性加水量和搅拌时间。除了 KCl，在 2 g 盐/100 g 面粉的水平上，所有替代品对所有措施都有影响。由于结构决定谷蛋白的水合行为发生改变，因此，替代物的影响强度明显遵循豪夫迈斯特序列。实验得到了 CLSM 显微照片和图像分析的支持。除了绝对替代之外，本研究的主要重点是氯化物盐的浓度依赖性功能。因此，基于不同浓度水平的氯化物盐的应用，计算了浓度依赖性速率常数。在所有情况下，这些速率常数都遵循豪夫迈斯特序列呈现出相似的趋势。
