Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction
Camille Georges | Hamza Daroub | Imad Toufeili | Hussain Isma’eel | Ammar Olabi
In an attempt to reduce the salt intake from bread consumption while maintaining acceptable sensory bread characteristics, three treatments (NaCl, Ag-NaCl, and NaCl-KCl) each having five different salt levels were used to formulate fifteen versions of white pita bread. Results showed that decreasing salt levels significantly lowered dough stability and time to breakdown and increased the mixing tolerance index. Bread acceptability was independent of salt content; however, ratings on the Just-About-Right scale showed 0.9% NaCl as optimal salt level in bread. Breads with lower salt content had higher ratings for sweetness, yeasty odour, and flavour with decreased saltiness perception. Amount of 0.67% Ag-NaCl and 1.13% NaCl-KCl were needed to achieve an equivalent saltiness to 0.9% NaCl, suggesting a respective 25.6% and 12.1% sodium reduction without compromising taste. Results suggested that a 60% sodium reduction in white pita bread was achieved with acceptable mixing and sensory characteristics.
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