Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage

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