
	American Journal of Food Technology
	Year: 2011 \| Volume: 6 \| Issue: 8 \| Page No.: 674-684 DOI: 10.3923/ajft.2011.674.684

Effect of Replacement of Sodium Chloride with Mineral Salts on Rheological Characteristics of Wheat Flour

A. Kaur, R. Bala, B. Singh and J. Rehal

Abstract: The effect of sodium chloride and different mineral salts on dough rheology for preparation of low sodium bakery products were studied on three commercial flours A, B and C. Five mineral salts viz. KCl, MgCl₂, CaCl₂, MgSO₄ and Na₂SO₄ were used to replace NaCl at 0, 25, 50 and 100% level. Of all the salts studied for replacement of NaCl, KCl had little effect on farinographs, Na₂SO₄ had maximum strengthening effect and CaCl₂ followed by MgCl₂ had distinctive weakening effect. Addition of salts increased the paste viscosities in all the three flours. Paste viscosities were maximum when NaCl was replaced with Na₂SO₄. From the results it was found that sodium chloride can be easily replaced with other salts without having any adverse effect on dough rheology.

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How to cite this article:

A. Kaur, R. Bala, B. Singh and J. Rehal, 2011. Effect of Replacement of Sodium Chloride with Mineral Salts on Rheological Characteristics of Wheat Flour. American Journal of Food Technology, 6: 674-684.

DOI: 10.3923/ajft.2011.674.684

URL: https://scialert.net/abstract/?doi=ajft.2011.674.684

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