Effects of concentrated deep seawater to partially replace salt on bread quality.

• Main Authors: Liu Chang,Hung-Ming, 劉張宏銘
• Other Authors: Shih,Ming-Kuei
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/29499370175319086942

碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 103 === Recently, the research indicates that excess sodium intake in the diet is the leading cause of hypertension and related cardiovascular diseases. Nowadays， due to the change of eating habit， more and more people prefer to have bread as the staple food in Taiwan. This experiment research aims to 1) investigate the effect of edible salt added in the toast by different formula percentage of 0%, 0.3%, 0.6% and 1.2% and 2) find out the best formula for baking the low-sodium toast with different percentage (0.5%、1%、2%) of concentrated deep seawater to substitute salt. This experiment research indicated that the best result could be obtained with the toast adding 0.6% and 1.2% salt in terms of texture, smell, flavor and taste in the sensory evaluation and there is no obvious difference between these two formula. However, the sodium contained in the toast adding 0.6% salt is 149.68mg which is lower than the sodium contained in the toast adding 1.2% salt that is 298.32mg. Therefore, it is suggested that 0.6 % salt is the best formula as it could reach the best result and meanwhile not adding too much sodium for baking the toast. Moreover, in the experiment of substituting salt with concentrated deep seawater, it has showed that there is no obvious difference between experiment group which is toast baked with 0.3% salt and 3 different percentage of concentrated deep seawater (0.5%、1%、2%) and control group baked with 0.6% salt in the sensory evaluation and the amount of sodium contained in the experiment group is between 76mg and 80mg which is low. In addition, In the experiment group, the toast baked with 1% concentrated deep seawater has lower influence in the baking process and hence is suggested as the best formula for baking low-sodium toast.