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

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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.