Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt
Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this w...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/6/752 |
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| author | Elena Arena Serena Muccilli Agata Mazzaglia Virgilio Giannone Selina Brighina Paolo Rapisarda Biagio Fallico Maria Allegra Alfio Spina |
| author_facet | Elena Arena Serena Muccilli Agata Mazzaglia Virgilio Giannone Selina Brighina Paolo Rapisarda Biagio Fallico Maria Allegra Alfio Spina |
| author_sort | Elena Arena |
| collection | DOAJ |
| description | Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this work is to study the effect of a natural low-sodium sea salt (Saltwell<sup>®</sup>) on bread-quality parameters and shelf-life. Bread samples were prepared using different levels of traditional sea salt and Saltwell<sup>®</sup>. The loaves were packaged in modified atmosphere conditions (MAPs) and monitored over 90 days of storage. No significant differences (<i>p</i> ≤ 0.05) were found in specific volumes and bread yield between the breads and over storage times, regardless of the type and quantity of salt used. Textural data, however, showed some significant differences (<i>p</i> ≤ 0.01) between the breads and storage times. 5-hydroxymethylfurfural (HMF) is considered, nowadays, as an emerging ubiquitous processing contaminant; bread with the lowest level of Saltwell<sup>®</sup> had the lowest HMF content, and during storage, a decrease content was highlighted. Sensory data showed that the loaves had a similar rating (<i>p</i> ≤ 0.05) and differed only in salt content before storage. This study has found that durum wheat bread can make a nutritional claim of being “low in sodium” and “very low in sodium”. |
| first_indexed | 2024-03-10T19:19:40Z |
| format | Article |
| id | doaj.art-37a6c58f165f47c8a7c1014866d1d7bb |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:19:40Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-37a6c58f165f47c8a7c1014866d1d7bb2023-11-20T03:01:56ZengMDPI AGFoods2304-81582020-06-019675210.3390/foods9060752Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea SaltElena Arena0Serena Muccilli1Agata Mazzaglia2Virgilio Giannone3Selina Brighina4Paolo Rapisarda5Biagio Fallico6Maria Allegra7Alfio Spina8Di3A—Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, ItalyCREA—Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale (Catania), ItalyDi3A—Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, ItalyDSAAF—Dipartimento di Scienze Agrarie, Alimentari e Forestali, University of Palermo, Viale delle Scienze, Ed. 4, 90128 Palermo, ItalyDi3A—Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, ItalyCREA—Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale (Catania), ItalyDi3A—Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, ItalyCREA—Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale (Catania), ItalyCREA—Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca Cerealicoltura e Colture Industriali, Corso Savoia 190, 95024 Acireale (Catania), ItalyDurum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this work is to study the effect of a natural low-sodium sea salt (Saltwell<sup>®</sup>) on bread-quality parameters and shelf-life. Bread samples were prepared using different levels of traditional sea salt and Saltwell<sup>®</sup>. The loaves were packaged in modified atmosphere conditions (MAPs) and monitored over 90 days of storage. No significant differences (<i>p</i> ≤ 0.05) were found in specific volumes and bread yield between the breads and over storage times, regardless of the type and quantity of salt used. Textural data, however, showed some significant differences (<i>p</i> ≤ 0.01) between the breads and storage times. 5-hydroxymethylfurfural (HMF) is considered, nowadays, as an emerging ubiquitous processing contaminant; bread with the lowest level of Saltwell<sup>®</sup> had the lowest HMF content, and during storage, a decrease content was highlighted. Sensory data showed that the loaves had a similar rating (<i>p</i> ≤ 0.05) and differed only in salt content before storage. This study has found that durum wheat bread can make a nutritional claim of being “low in sodium” and “very low in sodium”.https://www.mdpi.com/2304-8158/9/6/752<i>Triticum turgidum</i> L. subsp. <i>durum</i> Desf.breadNaCllow-sodium sea saltNa<sup>+</sup> reductionphysico-chemical and textural attributes |
| spellingShingle | Elena Arena Serena Muccilli Agata Mazzaglia Virgilio Giannone Selina Brighina Paolo Rapisarda Biagio Fallico Maria Allegra Alfio Spina Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt Foods <i>Triticum turgidum</i> L. subsp. <i>durum</i> Desf. bread NaCl low-sodium sea salt Na<sup>+</sup> reduction physico-chemical and textural attributes |
| title | Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt |
| title_full | Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt |
| title_fullStr | Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt |
| title_full_unstemmed | Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt |
| title_short | Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt |
| title_sort | development of durum wheat breads low in sodium using a natural low sodium sea salt |
| topic | <i>Triticum turgidum</i> L. subsp. <i>durum</i> Desf. bread NaCl low-sodium sea salt Na<sup>+</sup> reduction physico-chemical and textural attributes |
| url | https://www.mdpi.com/2304-8158/9/6/752 |
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