Impact of sodium chloride and different sodium replacers on the retrogradation kinetics of baked goods

The traditional use of sodium chloride (NaCl) fulfils various important rheological, technological and sensory properties while manufacturing of baked goods. However, using NaCl in the production of food has been controversially discussed since a high intake of sodium is discussed to be associated with hypertension. Retrogradation of starch in bread crumb is defined for changes that take place in gelatinized starch molecules from an initially amorphous status to a more ordered or rather crystalline status. This causes impact on bread texture and accordingly bread staling. Several paper deal with the theory that starch retrogradation is the major influencing factor of bread staling. Thus, starch retrogradation of different NaCl contents as well as with sodium replacers (KCl, MgCl, CaCl, ..) were studied. High rate of starch recrystallization (k) was observed by increasing NaCl concentration, based on Na inclusion in starch molecules during storage. Although various mechanisms of starch gelatinization were proposed the effect of NaCl on the retrogradation of starch is still complex. Presumable, NaCl prevents the reorganization of starch chains and thus retrogradation slowed down. The received results of retrogradation by NaCl variation were compared with them received by using sodium replacers. Thus, a theory, how starch retrogradation and therefore also bread staling depends on different salts is positioned.