Effect of partial replacement of sodium chloride by potassium chloride on rheological, sensory, qualitative and microbial properties of baguettes

ABSTRACT: The aim of the current study was to investigate effects of partial replacement of sodium chloride by potassium chloride on rheological, sensory, qualitative and microbial characteristics of baguettes. Replacement of sodium chloride by potassium chloride in null flour at 0% potassium chloride (control group, 100% sodium chloride), Treatment 1 (75% sodium chloride and 25% potassium chloride), Treatment 2 (50% sodium chloride and 50% potassium chloride), Treatment 3 (75% sodium chloride and 25% potassium chloride) and Treatment 4 (100% potassium chloride) was studied in baguettes. Results of the microbial count of flour showed that Treatment 2 included the highest yeast number of Saccharomyces cerevisiae. Investigation of rheological characteristics of dough using farinograph and extensograph devices showed significant differences in experimental treatments (p ≤ 0.05) that Treatment 2 showed better conditions than other experimental treatments. Assessment of the sensory characteristics of baguette demonstrated efficacy of Treatment 2 in treatments and significant differences were observed in porosity, texture and taste of breads (p ≤ 0.05). Therefore, it seems possible to produce breads with less levels of sodium chloride and partly substitute them with potassium chloride with no significant effects on the quality of breads. In conclusion, replacement level of 50% potassium chloride by 50% sodium chloride is suggested to produce baguettes with good quality.