Sourdough reduces sodium in wheat flour doughs

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The reduction of sodium in breads is already an imposed reality, which makes the search for alternatives essential. As sodium chloride has an effect on dough rheology, affecting the production process, it is important to evaluate these properties. This study evaluated the use of dry sourdough for the reduction of sodium in wheat flour dough. Sodium chloride (0–2.5 g/100 g) and dry sourdough (0–10 g/100 g) were added to wheat flour according to a central composite rotatable design, and farinograph, extensograph and pasting parameters were evaluated. The results were analysed using the response surface methodology. The farinograph and extensograph properties were strongly affected by both variables and presented opposite behaviours for most parameters. For pasting properties, only maximum viscosity and breakdown were affected. Despite the antagonistic behaviour of the variables when analysed separately, suitable parameters were reached in intermediate ranges for the manufacture of bakery products with reduced sodium content.

Empirical rheological analyses of farinographic, extensigraphic and pasting properties give us many results that are very important to predict processing parameters of wheat flour doughs in the bakery industry. They can be used for wheat from different origins or when studying new ingredients and formulations. We analyzed these results using the Response Surface Methodology, permitting us to define optimum ranges of use of dry sourdough to reduce sodium in wheat flour doughs.

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