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Diplomarbeit DIPLOMARBEIT Titel der Diplomarbeit Studies on salt reduction in bread and small baked goods Verfasserin Corinna Hinteregger angestrebter akademischer Grad Magistra der Naturwissenschaften (Mag.rer.nat.) Wien, 2011 Studienkennzahl lt. Studienblatt: A 474 Studienrichtung lt. Studienblatt: Diplomstudium Ernährungswissenschaften Betreuerin / Betreuer: Ao. Univ.Prof. Dipl.-Ing. Dr. Emmerich Berghofer ACKNOWLEDGEMENT – DANKSAGUNG Zu aller Anfang möchte ich mich herzlichst bei Herrn Ao. Univ. Prof. Dipl. Ing. Dr. Emmerich Berghofer für die problemlose Übernahme der Diplomarbeit und für seine Betreuung bedanken. Weiters möchte ich ihm auch für die spontane Zusage zur Verkostung an der BOKU danken. Mein ganz besonderer Dank gilt dem gesamten Team der Versuchsanstalt für Getreideverarbeitung, vor allem Herrn Dipl. Ing. Christian Kummer für die Ermögli- chung, diese Diplomarbeit an seinem Institut durchzuführen. Herrn Dipl. Ing. Gerhard Schöggl danke ich für seine geduldigen Ratschläge und seine Mithilfe, ohne ihn wäre ich wohl auch nie mit der VfG in Berührung gekommen. Meine lie- ben Kollegen möchte ich auch noch gerne erwähnen, die mir die Zeit in der VfG als eine äußerst angenehme in Erinnerung behalten lassen. Ihr seid die „Bestes- ten“. Weiters möchte ich mich ganz herzlich bei Frau Mechthild Busch-Stockfisch für den regen E-Mail-Kontakt und die zahlreichen Tipps bedanken. Frau Marina Golja und Frau Lena Buchta danke ich für die großartige Unter- stützung während der Verkostung; ohne die beiden hätte der ganze Ablauf wohl niemals so reibungslos funktioniert. Bei Frau Julia Schuster und Frau Christine Schlager möchte ich mich weiters für das Korrekturlesen bedanken. Meinen Eltern, Reinhold und Hildegard Hinteregger danke ich dafür, dass sie immer an mich geglaubt, mich immer – so gut es ging – unterstützt und meinen eigenen Weg gehen haben lassen. Vielen Dank auch an meine große kleine Schwester Silvia Hinteregger, die mir die Jahre in Wien wohl um einiges ange- nehmer gemacht hat. Das weiß ich sehr zu schätzen. Last but not least bedanke ich mich bei meinem Freund Gottfried Schlager, der es geschafft hat, mich immer bei Laune zu halten, auch wenn es manchmal hoff- nungslos schien. TABLE OF CONTENTS 1 INTRODUCTION ........................................................................................................................... 1 2 SALT AND HUMAN METABOLISM ............................................................................................ 3 2.1 BASICS ABOUT SODIUM AND ITS BODY FUNCTIONS ............................................... 3 2.1.1 SODIUM AND HYPERTENSION ............................................................................. 3 2.1.2 SODIUM AND CARDIOVASCULAR DISEASE ....................................................... 6 2.1.3 SODIUM AND OTHER DISEASES .......................................................................... 7 2.2 STATUS QUO: FACTS ABOUT SALT CONSUMPTION AND RECOMMENDATIONS .. 8 3 TECHNOLOGICAL INFLUENCES OF SALT IN DOUGH AND BREAD .................................. 10 3.1 WHEAT GLUTEN............................................................................................................ 10 3.1.1 THE ROLE OF WHEAT GLUTEN IN BREAD MAKING ........................................ 11 3.1.2 WHEAT GLUTEN AND SALT ................................................................................ 13 3.2 WHEAT STARCH ........................................................................................................... 16 3.2.1 THE ROLE OF WHEAT STARCH IN BREAD MAKING ........................................ 17 3.2.2 WHEAT STARCH AND SALT ................................................................................ 18 3.3 YEAST ............................................................................................................................ 20 3.3.1 THE ROLE OF YEAST IN BREAD MAKING ......................................................... 20 3.3.2 YEAST IN INTERACTION WITH SALT ................................................................. 21 3.4 SOURDOUGH ................................................................................................................ 22 3.4.1 THE ROLE OF SOURDOUGH IN RYE BAKERIES .............................................. 22 3.4.2 THE ROLE OF SOURDOUGH IN WHEAT BAKERIES ......................................... 23 3.4.3 SALT AND SOURDOUGH ..................................................................................... 23 3.4.3.1 INFLUENCE OF SALT ON ORGANISMS IN SOURDOUGH ........................... 23 3.4.3.2 INTERACTION BETWEEN SOURDOUGH ACIDS AND SALT ........................ 24 4 OPTIONS FOR QUANTITATIVE DETERMINATION OF TABLE SALT IN FOOD ................... 26 5 OTHER SOURCES OF SODIUM IN BREAD ............................................................................. 28 6 SALT AND ITS SENSORY IMPACT ON BREAD ...................................................................... 30 7 APPROACHES TO SOLVING TECHNOLOGICAL AND SENSORY PROBLEMS OF SALT- REDUCED BREAD ..................................................................................................................... 31 8 RECENT CONSUMER ACCEPTANCE AND SENSORY TESTS ............................................. 33 9 AUSTRIAN TYPES OF BREADS AND SMALL BAKED GOODS ............................................ 34 10 TASKS ........................................................................................................................................ 36 11 MATERIALS AND METHODS ................................................................................................... 37 11.1 RAW MATERIALS .......................................................................................................... 37 11.1.1 FLOUR ................................................................................................................... 37 11.1.2 OTHER INGREDIENTS USED IN BAKING ........................................................... 37 11.2 RHEOLOGICAL METHODS ........................................................................................... 38 11.2.1 EXTENSOGRAM METHOD ................................................................................... 38 11.2.1.1 PRINCIPLE .................................................................................................... 38 11.2.1.2 MATERIALS .................................................................................................. 40 11.2.1.3 EQUIPMENT ................................................................................................. 40 11.2.2 FARINOGRAM METHOD ...................................................................................... 41 I TABLE OF CONTENTS 11.2.2.1 PRINCIPLE .................................................................................................... 41 11.2.2.2 EQUIPMENT.................................................................................................. 42 11.3 BAKING TESTS .............................................................................................................. 43 11.3.1 PRINCIPLE ............................................................................................................. 43 11.3.2 EQUIPMENT .......................................................................................................... 44 11.4 SENSORY EVALUATION OF BREAD AND ROLLS ...................................................... 45 11.4.1 SENSORY METHOD ............................................................................................. 45 11.4.2 STATISTICAL ANALYSIS OF DEGUSTATION PROTOCOLS ............................. 46 11.5 POTENTIOMETRIC DETERMINATION OF CHLORIDE FOR THE CALCULATION OF SALT CONTENT ............................................................................................................. 47 11.5.1 PRINCIPLE ............................................................................................................. 47 11.5.2 MATERIALS ........................................................................................................... 49 11.5.3 EQUIPMENT .......................................................................................................... 49 12 TESTING PROCEDURE ............................................................................................................. 51 12.1 EXTENSOGRAM METHOD ............................................................................................ 51 12.1.1 DOUGH PREPARATION ....................................................................................... 51 12.1.2 MEASURING PROCESS ....................................................................................... 52 12.2 FARINOGRAM METHOD ............................................................................................... 54 12.2.1 DOUGH PREPARATION ....................................................................................... 54 12.2.2 MEASURING PROCESS ....................................................................................... 54 12.3 BAKING TESTS .............................................................................................................. 55 12.3.1 MIXED RYE-BREAD PREPARATION ................................................................... 55 12.3.2 KAISER ROLL PREPARATION ............................................................................. 58 12.3.3 EVALUATION OF BAKED PRODUCTS ................................................................ 60 12.4 BREAD AND ROLL DEGUSTATION
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