In bread, NaCl plays a number of roles including improving flavour, functionality, dough handling, and prevention of sticky dough. Its reduction can create significant processing challenges. As such, the dough handling properties for four wheat cultivars (Pembina, Roblin, McKenzie and Harvest) were investigated as a function of NaCl (0-4%) level. In terms of dough rheology, both cultivar and NaCl level were significant factors. The maximum deformation (Jmax ) in the dough decreased with increasing NaCl levels, indicating that the gluten network became stronger so that it was able to resist the imposed stress. For extensibility, increasing the levels of NaCl resulted in increased resistance to extension for all cultivars. Dough stickiness was shown to be both cultivar and salt level dependent, with weaker cultivars showing higher stickiness. Findings for water association indicated that with the addition of NaCl there was less free water among the different cultivars and an increase in the water associated with the starch-fraction. Dough morphology measurements supported rheology trends; the stronger dough producing cultivars creating more elongated protein polymers with a unidirectional network whereas the weaker cultivars created porous multidirectional networks. Overall, Pembina and Roblin formed stronger gluten networks than McKenzie and Harvest, however the effect of NaCl level was shown to be cultivar dependent. Findings indicate that careful cultivar selection will help medicate challenges in dough handling within a reduced NaCl environment. This article is protected by copyright. All rights reserved.

中文翻译：

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NaCl 水平对四种小麦品种面团处理和水分流动性的影响

在面包中，NaCl 具有多种作用，包括改善风味、功能性、面团处理和防止面团发粘。它的减少会带来重大的加工挑战。因此，研究了四种小麦品种（Pembina、Roblin、McKenzie 和 Harvest）的面团处理特性与 NaCl (0-4%) 水平的函数关系。在面团流变学方面，品种和 NaCl 水平都是重要因素。面团中的最大变形 (Jmax) 随着 NaCl 含量的增加而降低，表明面筋网络变得更强，从而能够抵抗施加的压力。对于可扩展性，增加 NaCl 的水平会导致所有品种的扩展抗性增加。面团粘性被证明与品种和盐水平有关，较弱的品种表现出较高的粘性。水结合的结果表明，随着 NaCl 的加入，不同品种之间的游离水减少，而与淀粉部分相关的水增加。面团形态测量支持流变学趋势；更强的生面团品种产生更多细长的蛋白质聚合物，具有单向网络，而较弱的品种产生多孔的多向网络。总体而言，Pembina 和 Roblin 形成了比 McKenzie 和 Harvest 更强的面筋网络，但是 NaCl 水平的影响显示出取决于品种。研究结果表明，谨慎的品种选择将有助于解决在 NaCl 减少的环境中面团处理的挑战。本文受版权保护。版权所有。