Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F18%3A43876525" target="_blank" >RIV/62157124:16270/18:43876525 - isvavai.cz</a>

Result on the web

<a href="https://onlinelibrary.wiley.com/doi/full/10.1111/jtxs.12337" target="_blank" >https://onlinelibrary.wiley.com/doi/full/10.1111/jtxs.12337</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jtxs.12337" target="_blank" >10.1111/jtxs.12337</a>

Result language

angličtina

Original language name

Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties

Original language description

This research aimed to evaluate the impact of different salts on dough rheology parameters and gas cell development during dough preparation. Three types of salts in four concentrations each were used in dough preparation and following analyses were conducted: sodium content, salt structure analysis, dough hardness, dough stickiness and dough image analysis. The research showed how significantly (p&lt;.05) the measured properties of dough can be influenced by the used type of salt, salt concentrations and fermentation time. The emphasis is put on salt substitutes of hollow microsphere salt (Hs) substitutes due to its special physical characteristics. The uniqueness of Hs physical characteristics was confirmed by electron microscope photomicrographs. The gained results are indicating that even low changes in salt concentration (0.40; 0.30; 0.25; and 0.15) make noticeable changes in dough characteristics. The usage of salt substitutes in food industry has been constantly growing and it makes the research a valuable source of information for further application of this salts.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of texture studies

ISSN

0022-4901

e-ISSN

—

Volume of the periodical

49

Issue of the periodical within the volume

4

Country of publishing house

US - UNITED STATES

Number of pages

8

Pages from-to

456-463

UT code for WoS article

000441891200012

EID of the result in the Scopus database

2-s2.0-85050581930