Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread
Sodium chloride is known to influence several technological and sensory characteristics of bread. The high dietary daily intake of sodium, however, raises concern because of serious health implications. In this study, response surface methodology was used to optimize the extent of sodium chloride re...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Journal of Functional Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464622004194 |
| _version_ | 1811187591524909056 |
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| author | Oumayma Toumi Paola Conte Aida Maria Gonçalves Moreira da Silva Maria João Barroca Costantino Fadda |
| author_facet | Oumayma Toumi Paola Conte Aida Maria Gonçalves Moreira da Silva Maria João Barroca Costantino Fadda |
| author_sort | Oumayma Toumi |
| collection | DOAJ |
| description | Sodium chloride is known to influence several technological and sensory characteristics of bread. The high dietary daily intake of sodium, however, raises concern because of serious health implications. In this study, response surface methodology was used to optimize the extent of sodium chloride reduction (0.6–1.2–1.8%) and its replacement with Salicornia ramosissima powder (0–50-100%) to achieve the best low-sodium wheat bread, while meeting dough quality standards. Mixing, viscoelastic, extensional, and fermentation properties of doughs, as well as specific volume, textural, and color features of breads were evaluated as response variables. After applying optimization criteria via desirability function, results evidenced that using 1.8% salt with a substitution ratio of 65.24% is the best combination to obtain both doughs with longer development times, high stability, better viscoelastic properties and similar fermentation capacity, and breads with higher specific volumes, softer and less chewy crumbs, but higher green tones, than those containing only sodium chloride. |
| first_indexed | 2024-04-11T14:06:04Z |
| format | Article |
| id | doaj.art-9772b987783d4857a52fcfeff8126545 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-04-11T14:06:04Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-9772b987783d4857a52fcfeff81265452022-12-22T04:19:53ZengElsevierJournal of Functional Foods1756-46462022-12-0199105349Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and breadOumayma Toumi0Paola Conte1Aida Maria Gonçalves Moreira da Silva2Maria João Barroca3Costantino Fadda4Department of Agricultural Sciences, University of Sassari, Viale Italia, 39/A, 07100 Sassari, ItalyDepartment of Agricultural Sciences, University of Sassari, Viale Italia, 39/A, 07100 Sassari, Italy; Corresponding author at: Department of Agricultural Sciences, University of Sassari, Viale Italia 39/A, 07100 Sassari, SS, Italy.Unidade de I&D Química-Física Molecular, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal; Polytechnic of Coimbra, Coimbra Agriculture School, Bencata 3045-60, Coimbra, PortugalUnidade de I&D Química-Física Molecular, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal; Polytechnic of Coimbra, Coimbra Agriculture School, Bencata 3045-60, Coimbra, PortugalDepartment of Agricultural Sciences, University of Sassari, Viale Italia, 39/A, 07100 Sassari, ItalySodium chloride is known to influence several technological and sensory characteristics of bread. The high dietary daily intake of sodium, however, raises concern because of serious health implications. In this study, response surface methodology was used to optimize the extent of sodium chloride reduction (0.6–1.2–1.8%) and its replacement with Salicornia ramosissima powder (0–50-100%) to achieve the best low-sodium wheat bread, while meeting dough quality standards. Mixing, viscoelastic, extensional, and fermentation properties of doughs, as well as specific volume, textural, and color features of breads were evaluated as response variables. After applying optimization criteria via desirability function, results evidenced that using 1.8% salt with a substitution ratio of 65.24% is the best combination to obtain both doughs with longer development times, high stability, better viscoelastic properties and similar fermentation capacity, and breads with higher specific volumes, softer and less chewy crumbs, but higher green tones, than those containing only sodium chloride.http://www.sciencedirect.com/science/article/pii/S1756464622004194Sodium chlorideSalicornia ramosissimaDough rheologyBread qualityResponse surface methodology |
| spellingShingle | Oumayma Toumi Paola Conte Aida Maria Gonçalves Moreira da Silva Maria João Barroca Costantino Fadda Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread Journal of Functional Foods Sodium chloride Salicornia ramosissima Dough rheology Bread quality Response surface methodology |
| title | Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread |
| title_full | Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread |
| title_fullStr | Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread |
| title_full_unstemmed | Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread |
| title_short | Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread |
| title_sort | use of response surface methodology to investigate the effect of sodium chloride substitution with salicornia ramosissima powder in common wheat dough and bread |
| topic | Sodium chloride Salicornia ramosissima Dough rheology Bread quality Response surface methodology |
| url | http://www.sciencedirect.com/science/article/pii/S1756464622004194 |
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