Partial replacement of NaCl in durum wheat bread with KCl and yeast extract

Researchers from University of Catania (Italy) published on the Food and Bioprocess Technology journal a work where the effect of the sodium chloride reduction from 2 to 1 % and its partial replacement with different level of potassium chloride and yeast extract on durum wheat (Triticum turgidum L subsp. durum Desf.) bread was evaluated through the study of the quality parameters and bread shelf life.
Breads were packaged under modified atmosphere conditions and stored at 25°C for as long as 120 days. No significant differences were observed among the bread samples on the specific volume, crumb porosity, crust thickness, loaf firmness and moisture content. The 5-hydroxymethylfurfural levels ranged in the bread samples, independently from the level of salts and the yeast extract added, from approximately 16 mg/kg to approximately 59 mg/kg of dry matter before storage, and decrease rapidly during storage. The yeast and mould counts showed values lower than 1 log cfu/g until 30 days of storage after a gradual increase was detected in the breads at low sodium chloride content. During storage, an increase of the total viable count in all bread samples was also recorded.
The results of the sensory data have shown that the breads had similar evaluation and before storage differed in elasticity, moisture and salt content. After 90 days of storage, only the salt and moisture content differentiated the samples. In fact, moisture content decreased significantly (from about 38 to 23 %) in all bread samples with storage, independently from the salts and the yeast extract content.


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