Australian Export Grains Innovation Centre

AEGIC is an initiative of the Western Australian State Government and Australia’s Grains Research and Development Corporation

Department ofAgriculture and Food

1. INTRODUCTION 3. RESULTS AND DISCUSSION

2. METHODS AND MATERIALS

Mixing (5 min, 100 rpm)

First moulding and resting (6 min, room temperature)

Second moulding

Proofing (60 min, 40°C)

Baking (30 min, 210°C)

4. CONCLUSIONS

Salt reduction in bakery products as a part of daily diet is a critical concern in order to decrease daily sodium intake and consequently prevent cardiovascular disease incidence.

Reformulation of bread with focus on the reduction of salt and minimizing changes in quality of the final product will improve health outcomes of bread consumers but can pose serious challenges for bakers as a result of changes in dough mixing properties and bread quality.

The main objective of this study: Evaluation of the reduced salt content (25%, 50%, 75% reduction) effect on dough rheological properties as well as final bread quality of three Australian commercial flours, using the doughLAB.

Dough and bread samples were prepared in duplicate based on the commercial formulation (Table 1).

Dough properties analysisFor evaluation of the mixing quality and properties of doughs, doughLAB (Perten Instruments, Sweden) was used to assess dough quality characteristics based on standard AACCI Method 54–70.01 (High-Speed Mixing Rheology of Wheat Flour Using the doughLAB).

Bread quality analysisBread Volume by Bread volume analyser (BVM) based on standard AACCI Method 10–14.01Slice brightness by C-Cell (Calibre Control International Ltd, UK)Crumb structure by texture analyser TA-XT2iPlus (Stable Micro Systems, UK) based on standard AACCI Method 74–09.01

• Dough Characteristic: doughLAB curves for flour A and B illustrated a significant (p<0.01) increase in total energy and development peak of dough by reduction of salt. Similar observations were earlier reported by Farahnaky & Hill (2007) and McCann & Day (2013).

• The departure time of dough (DoughLab) was reduced by salt reduction which was indicated in lower salt concentration, dough strength was decreased. Also, differences were seen among various wheat flours. Dough stability was influenced by salt quantity, with 50% salt reduction producing the most stable dough.

• Other dough characteristics, significant change was not observed and various levels of salt (25%, 50%, 75% reduction) were almost similar in water absorption, development time and arrival time.

• Bread characteristic: Results from the bread volume analyser (BVM) and the texture analyser (TA) did not provide sufficient evidence of significance differences in bread samples with reduced salt content.

• C-Cell results identified significant changes in slice brightness (Figure 8), as there were significantly lighter slices in lower levels of salt. It is consistent with results of Rosell & Gómez (2007) that showed a reduction of salt in bread leads to more oxidation and pale colour of crumb.

• The number of cells in bread slices of flour B and flour C was significantly reduced in lower concentration of salt. However, flour A breads did not show significant changes (P>0.01) in terms of cell numbers.

Overall, the results of the study showed salt reduction had largely insignificant effect on bread topographic and textural characteristic which possess minimum technological and quality variations compared to breads with standard recipe. However, doughLAB data regarding dough rheology revealed that the results were dependent on the quality characteristics of the flour tested.

RecommendationExtensive research should be conducted to minimize the effect of flour composition on results. Sensory evaluation is required to evaluate and analyse consumer responses to new bread formulations with reduced salt for a comprehensive conclusion.

References• American Association of Cereal Chemists International (AACCI). Approved Methods Committee. (2011). Approved methods of the American Association

of Cereal Chemists (11th ed.). St. Paul, Minn.: AACCI.• Cauvain, S. P., & Young, L. S. (2007). Technology of bread making. Springer. • Rosell, C. M., & Gómez, M. (2007). Frozen dough and partially baked bread: an update. Food Reviews International, 23(3), 303-319. • Farahnaky, A., & Hill, S. E. (2007). The effect of salt, water and temperature on wheat dough rheology. Journal of texture studies, 38(4), 499-510.

Acknowledgment• Stanley Cauvain for sharing his expertise and guidance• Troy Adriansz, Junghong Ma and all laboratory staff for their help and support

FIGURE 6 doughLAb curve (control dough)

FIGURE 8 Slice brightness by C-Cell

FIGURE 7 doughLAB curve (75% salt reduction)

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Flour A Flour B Flour C

Control (2% salt)25% Salt reducion50% Salt reducion75% Salt reducion

aegic.org.au

Evaluation of salt reduction effect on dough mixing properties by doughLAB and bread quality

E.Saeedabadian1,2, L.Cato2, H.Fenton1, V.Solah1

1Department of Nutrition, Dietetics and Food Technology, Curtin University; 2Australian Export Grains Innovation Centre (AEGIC)

TABLE 1 Bread recipe for control

Ingredients Percentage (%)

Flour 100

Salt 2

Sugar 5

Yeast 1.5

Fat (shortening) 4

Water (water absorption of flour% – 4%) x flour weight (g)/100 = Added water (ml)

FIGURE 1 doughLAB

FIGURE 3 Bread volume analyser FIGURE 4 C-Cell FIGURE 5 Texture analyser

FIGURE 2 Baking method (No Time Dough)