Process Parameters and Technological Quality of French Rolls Produced with Dry Sourdough to Reduce Sodium

• Published in: Cereal chemistry 2016-03, Vol.93 (2), p.138-144
• Main Authors: Nogueira, Amanda de Cássia, Steel, Caroline Joy
• Format: Article
• Language: English
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM-05-15-0095-R

The search for alternatives for salt reduction in bread is a challenge. This study aimed to evaluate the use of dry sourdough (DS) for the reduction of sodium in French rolls, using a 22 central composite rotatable design. Sodium chloride (NaCl) (0–2.5%) and DS (0–10%, flour basis) were added to the formulations. The reduction of NaCl decreased high‐speed mixing time, proofing time, oven spring, cut opening, and cut height. The addition of DS increased high‐speed mixing time and proofing time and, at higher concentrations, decreased oven spring, cut opening, and cut height. Color parameters also showed effect of DS. Specific volume, shape, and texture of the rolls were not affected by the variables. Thus, the use of DS was shown to be viable for the reduction of sodium in French rolls, because we reached up to 45% salt reduction at concentrations below 5% DS, with desirable technological characteristics.