Effect of low-sodium salt on the physicochemical and rheological properties of wheat flour doughs and their respective gluten.

Reducing sodium in cereal products has become a health trend, and low-sodium salt is considered as a promising sodium substitute; however, its technical roles in dough formation have not been well understood. Effects of low-sodium salt on the physicochemical and rheological properties of dough were investigated in the present study compared with that with NaCl and KCl. Addition of low-sodium salt significantly increased stability, development time and extensional area of dough, and reduced water absorption. Wheat gluten extractability and free SH content gradually decreased with low-sodium salt additions increased, indicating that salt affected gluten macromolecular aggregation. Zeta potential measurements indicated that salt promoted the interactions between gluten molecules. Overall, low-sodium salt effectively changed physicochemical and rheological properties of dough in a manner very similar to NaCl and KCl. Therefore, addition of low-sodium salt may be a feasible approach to alleviate high sodium in the process of dough formation. [Display omitted] • Addition of low-sodium salt increase gluten strength and extensional area. • Addition of low-sodium salt decreased free SH group content. • Low-sodium salt may induce the aggregation of gluten in dough. • Low-sodium salt increases salt-gluten interaction, to some extent. [ABSTRACT FROM AUTHOR]