Measuring the effects of reducing salt in bread

The below passage is an excerpt of an article authored by Stable Micro Systems (SMS). For more information, visit SMS’ website.

All bread recipes contain (at least some) salt. However, in response to recommendations against excessive salt consumption, many bread manufacturers are lowering the salt content in their products.

This reduction affects dough texture, and can havoc with the production line. The Warburtons Dough Stickiness System offers an easy way to test the stickiness of a standard (0.5kg or 1kg) piece of dough.

The ball of dough can be tested directly from the supply line. After placing a retaining plate on the dough and applying slight compression to the sample, a narrow blade is driven into the dough to a defined distance. This gives the tester a compression peak and compression area of the dough, which are indicators of its consistency (firmness/softness). As the blade is retracted upwards, Exponent software calculates the adhesion peak and adhesion area. The higher the peak or larger the area, the stickier the dough. This testing rig gives a realistic assessment of dough stickiness by testing under controlled conditions and minimizing the dough’s exposure to atmospheric variables.

In addition to affecting your bread’s flavor, salt helps tighten the gluten structure, strengthening your dough. Its presence supports good volume by helping the loaf to hold on to the carbon dioxide gas that is formed during fermentation. The VolScan Profiler offers a fast, simple, and accurate method to measure bread volume, giving a 3D surface scan of a loaf of bread in a matter of seconds. The seed displacement method in comparison is old fashioned and cumbersome, not to mention much less accurate.

Additionally, a recent study from the Journal of Agriculture and Food Chemistry found that taste, mouthfeel, and the speed of sodium release all can alter a consumer’s perception of saltiness. Reducing the density of bread by increasing pore size, done through longer proofing times, gives bread a saltier taste. The VolScan Profiler can measure density as well as volume.

Salt also attracts water, which can help keep bread from staling too quickly in a dry environment. As bread grows stale, it loses its springiness. The AACC Standard Method 74-09.01 is a very useful measure of bread firmness, and can be carried out using the 36mm radiused cylinder probe along with a TA.XTPlus Texture Analyzer.

To request more information on dough texture and other topics, contact your TTC rep to learn more!

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