Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China.
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
Food Res Int. 2020 Apr;130:108919. doi: 10.1016/j.foodres.2019.108919. Epub 2019 Dec 18.
Globally, the bakery industry has a target of reducing sodium content in bread products. However, removing salt results in changes in the quality of bread through effects on dough's gas phase during the breadmaking process. Using synchrotron X-ray microtomography, the objective of this study was to investigate how sodium reduction induced changes in the gas phase parameters (i.e., gas volume fraction, bubble size distribution (BSD) and its time evolution) of non-yeasted doughs made from a wide range of formulations (i.e., wheat cultivar and water content) prepared with different mixing times. As salt content was reduced, a lower gas volume was retained in the dough by the end of mixing. Less gas bubbles were also retained if doughs were prepared from a stronger wheat cultivar, higher water content, and/or mixed for a shorter time. Rates of change in the median (R) and the width (ε) of the fitted lognormal radius dependence of bubble volume fraction [BVF(R)] indicated that reduced sodium content permitted disproportionation to proceed more rapidly. Higher water content or longer mixing time also resulted in faster disproportionation, indicating that water content and mixing time can be manipulated as a means of increasing bubble stability against disproportionation during low-sodium breadmaking. An examination of relative changes in dough's gas phase parameters arising from sodium reduction demonstrated that wheat cultivar, water content and mixing time all affected dough's tolerance to sodium reduction. Therefore, attainment of good bread crumb cell structure in low-sodium bread formulas is a function of salt's effects on dough rheology in addition to its effect on yeast activity, so that dough formulation and mixing conditions also need to be considered.
全球范围内，烘焙行业的目标是降低面包制品中的钠含量。然而，去除盐分会通过对面团在烘焙过程中气体相的影响改变面包的质量。本研究使用同步加速器 X 射线微断层扫描技术，旨在研究在不同混合时间下使用不同配方（即小麦品种和水分含量）制备的非酵母面团中，钠离子减少如何导致气相参数（即气体体积分数、气泡大小分布（BSD）及其时间演化）发生变化。随着盐含量的降低，混合结束时面团中保留的气体体积较低。如果面团由较强的小麦品种、较高的水分含量和/或较短的时间混合制成，则保留的气体气泡也较少。气泡体积分数 [BVF(R)] 的拟合对数正态半径依赖性的中值 (R) 和宽度 (ε) 的变化率表明，减少钠离子含量可以使歧化反应更快地进行。较高的水分含量或较长的混合时间也导致歧化反应更快，表明水分含量和混合时间可以作为在低盐面包制作过程中增加气泡稳定性以防止歧化的手段。对由于减少钠离子而引起的面团气相参数的相对变化的检查表明，小麦品种、水分含量和混合时间都影响面团对钠离子减少的耐受性。因此，在低盐面包配方中获得良好的面包屑细胞结构是盐对面团流变性的影响以及对酵母活性的影响的函数，因此需要考虑面团配方和混合条件。
