Strategies for overcoming dough stickiness during the processing of low soduim breads

低钠面包加工过程中克服面团粘性的策略

• 批准号: 441759-2012
• 负责人: Nickerson, Michael
• 金额: $ 3.45万
• 依托单位: University of Saskatchewan
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2013
• 资助国家: 加拿大
• 起止时间: 2013-01-01 至 2014-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=534070
• 关键词: Strategies; overcoming; dough; stickiness; during

Canadians are consuming way too much salt in their diets, with the majority (~80%) coming from processed (e.g., baked products, soups, cheeses, etc) and restaurant foods; creating a significant economic drain on our health care system associated with hypertension-related issues such as cardiovascular disease and stroke. Salt reduction in foods is regarded as the most cost-effective way to reduce hypertension. As part of Health Canada's Sodium Reduction strategy, sodium levels in bread are to be reduced from current levels of ~480 mg sodium/100 g bread to ~330 mg/100 g by 2016; however, such levels create significant processing challenges for high-throughput modern plant bakeries because of dough stickiness problems (i.e., adhesion to equipment, disruptions in production, waste, and textural issues in the final bread product). The overall aim of this research project is to understand the role of sodium in dough machinability so as to develop industry-ready strategies for combating dough stickiness in the processing of low sodium breads. Specifically, the project focuses on better understanding of sodium functionality as it relates to hydration of the gluten network using spectroscopy, rheology, large deformation testing and a novel ultrasound technique. Knowledge gained in this study will enable water mobility within low sodium dough/bread formulations to be better controlled, without the need for expensive overhauling of current manufacturing equipment or ad hoc manipulations of dough formulations with specialized costly ingredients. The lowering of dietary sodium in a widely consumed product, such as bread, will ultimately aid in improving the health and wellbeing of Canadians and future generations to come.

加拿大人在饮食中摄入了太多的盐，其中大部分（约80%）来自加工（例如，烘焙产品、汤、奶酪等）和餐馆食品;对与高血压相关的问题（例如心血管疾病和中风）相关的医疗保健系统造成显著的经济消耗。减少食物中的盐被认为是降低高血压最具成本效益的方法。作为加拿大卫生部减少钠战略的一部分，到2016年，面包中的钠含量将从目前的约480 mg钠/100 g面包降至约330 mg/100 g;然而，由于面团粘性问题，这样的水平对高通量现代植物面包店造成了重大的加工挑战（即，对设备的粘附、生产中断、浪费和最终面包产品的质地问题）。本研究项目的总体目标是了解钠在面团可加工性中的作用，以便制定工业准备策略，在低钠面包加工中对抗面团粘性。具体而言，该项目的重点是更好地了解钠的功能，因为它涉及使用光谱学，流变学，大变形测试和一种新的超声波技术的面筋网络的水合作用。在这项研究中获得的知识将使低钠面团/面包配方中的水流动性得到更好的控制，而不需要昂贵的大修目前的制造设备或专门的昂贵成分的面团配方的特设操作。降低面包等广泛消费产品中的膳食钠含量，最终将有助于改善加拿大人和后代的健康和福祉。