ArticleFoods (Basel, Switzerland)2020
A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.Foods (Basel, Switzerland) · 2026Article
- Effects of Sodium Reduction on the Physicochemical Characteristics of Pretzel Bites.Journal of food science · 2026Article
- Effect of Sodium Chloride Concentrations on Processing Characteristics and Quality of Mianpi Made Using Different Wheat Flour-Starch Levels.Foods (Basel, Switzerland) · 2025Article
- Recent Advances in Heat-Induced Wheat Protein Modifications.Food chemistry: X · 2025Review
- Impact of NaCl reduction and substitution with KCl and CaClFrontiers in nutrition · 2025Article
- Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review.Foods (Basel, Switzerland) · 2022Review
- Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People's Salt Consumption.Foods (Basel, Switzerland) · 2022Review
- Glucose/Ribitol Dehydrogenase and 16.9 kDa Class I Heat Shock Protein 1 as Novel Wheat Allergens in Baker's Respiratory Allergy.Molecules (Basel, Switzerland) · 2022Article
- Lead contamination affects the primary productivity traits, biosynthesis of macromolecules and distribution of metal in durum wheat (Saudi journal of biological sciences · 2021Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a scientific support to national health strategies to reduce the use of NaCl in bread. For this reason 176 flour samples belonging to 41 soft wheat cvs. currently cultivated in Italy, were analyzed for their protein content, Zeleny sedimentation value, and by means of the Chopin Alveograph and Brabender Farinograph, with no salt and with 1.5% salt addition (average salt content in Italian bread). Three selected cvs. (Aubusson, Bolero, and Blasco) were additionally studied by means of the Rapid Visco Analyzer (RVA) at three levels of salt addition (0%, 1.5% and 3.0%). The fermentation behaviour of the cvs. Aubusson and Blasco was also studied by means of a Rheofermentometer under the same conditions. The results of our study confirmed the role of salt in strengthening the wheat gluten network (up to 86%), and thus the gas retention of dough and in affecting yeast activity. However, it also definitely proved that careful cultivar selection can help in overcoming technical challenges in reduced-salt bread manufacturing and eventually, it opens the path to wheat breeding for reduced-salt bread baking.
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