Evaluation of different concentrations of sodium chloride and dry sourdough on the rheological properties of wheat flour

Abstract

Sourdough is one of the oldest food biotechnologies used to leaven cereal matrices, being used to improve quality, taste and flavor, as well as to promote a slower staling of bakery products. These characteristics are conferred by a complex microbial ecosystem, represented mainly by lactic acid bacteria and yeasts. The low pH, from the presence of the organic acids produced, distinguishes this dough. The use of this technology and its advantages can be combined with the reduction of sodium (salt), ingredient of technological and sensory importance in the process of manufacturing of bakery products, but that has been problematic from a nutritional standpoint. The high sodium intake has worried regulatory agencies and, therefore, a global trend of its reduction in industrialized foods has been seen. In this context, French bread is one of the foods that contribute most to sodium intake by the Brazilian population, and therefore, the study of alternatives for this reduction has been necessary. The rheological tests conducted with wheat flour help to predict the processing characteristics of dough and the quality of the final products, so it is important to study them. Thus, the objective of this work is to evaluate different concentrations of sodium chloride and dry sour dough on the rheological properties of wheat flour.