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EFFECT OF POTASSIUM CHLORIDE ON DOUGH RHEOLOGY AND BREAD QUALITY
Abstract
Bread is a staple food all over the world and is the main source of sodium in the human diet which may increase the risks of diseases associated with a sodium-rich diet. Potassium chloride (KCl) is known as the most used ingredient for the food industry as sodium chloride replacer, with an intrinsic salty taste at low levels addition. The use of potassium chloride in the bread making process as a sodium chloride replacer may lead to bakery products of a very good quality from the technological point of view. The aim of this study was to analyze the effect of potassium chloride addition on dough rheological properties during mixing, extension and pasting and bread quality in terms of texture, porosity, elasticity, loaf volume, color and sensory characteristics. On mixing properties KCl presented a strengthen effect on dough rheological properties increasing dough stability, dough development time and energy. During heating, KCl increased dough viscosity and falling number values. During fermentation, KCl increased the Rheofermentometer values H’m, VT and VR when low levels were incorporated in dough recipe and decreased them at high levels addition in wheat flour. On bread quality KCl improved the loaf volume, porosity and elasticity which presented higher values for bread samples in which KCl were incorporated in bread recipe compared to the control sample. From the textural point of view KCl decreased the firmness, gumminess and chewiness values whereas from the sensory point of view the bread samples with 0.6% KCl addition were the most appreciated.
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