Vol. 12, Issue 5 (2024)
The effect of sodium chloride on chemical interactions in soft wheat dough: Insights into texture, stability, and gluten network formation
Author(s): Valeria Jimena Cárdenas and Santiago Andrés Pineda
Abstract: This study investigates the effect of sodium chloride (NaCl) on the chemical interactions within soft wheat dough, specifically focusing on its influence on gluten network formation, texture, and rheological properties. Using varying concentrations of NaCl (0.5%, 1.0%, 1.5%, and 2.0% w/w based on flour weight), the research examines how NaCl affects dough elasticity, viscosity, hardness, cohesiveness, and the microstructure of the gluten network. The results indicate that NaCl enhances the gluten network by reducing electrostatic repulsion between gluten proteins, leading to increased dough strength, improved texture, and greater mechanical resilience. Scanning electron microscopy (SEM) and texture profile analysis (TPA) further corroborate these findings, showing that higher NaCl concentrations lead to a more compact and organized gluten network, which results in firmer, more cohesive dough. Statistical analysis confirms that NaCl concentrations significantly impact dough rheology and texture. This study provides valuable insights into the molecular mechanisms by which NaCl affects dough behavior, contributing to better quality control in baking processes. Practical recommendations for the baking industry include optimizing NaCl concentrations for improved dough stability and texture while maintaining sensory quality.
Pages: 217-221 | 200 Views 88 Downloads
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How to cite this article:
Valeria Jimena Cárdenas, Santiago Andrés Pineda. The effect of sodium chloride on chemical interactions in soft wheat dough: Insights into texture, stability, and gluten network formation. Int J Chem Stud 2024;12(5):217-221.
