2025, Vol. 6, Issue 1, Part D
Impact of NaCl on microbial growth and activity in soft wheat dough: Implications for bread quality and shelf life
Author(s): Sari Putri and Aditya Rahman
Abstract: This study investigates the impact of sodium chloride (NaCl) concentrations on the microbial growth, fermentation dynamics, and quality attributes of soft wheat dough and the resultant bread. Doughs were prepared with varying NaCl concentrations (0%, 0.5%, 1.0%, 1.5%, and 2.0% w/w flour) and fermented for 3 hours. The growth of Saccharomyces cerevisiae (yeast) and lactic acid bacteria (LAB) was assessed, alongside the production of ethanol, lactic acid, and acetic acid. The results demonstrated that yeast and LAB populations significantly decreased with increasing NaCl concentrations, leading to lower ethanol and organic acid production. Bread quality analysis revealed that lower NaCl concentrations resulted in higher specific volume and softer crumb texture, while higher NaCl concentrations yielded firmer bread with a reduced volume. The shelf life of bread, however, was prolonged with increasing NaCl concentrations due to the antimicrobial properties of salt. These findings highlight the balancing act between reducing NaCl content for health benefits and maintaining optimal bread quality, such as texture, volume, and shelf life. The study provides valuable insights into the role of NaCl in bread formulation and suggests that careful consideration of NaCl reduction should be made to avoid compromising both the sensory properties and preservation of bread.
Pages: 323-328 | Views: 391 | Downloads: 113
Download Full Article: Click Here
How to cite this article:
Sari Putri, Aditya Rahman. Impact of NaCl on microbial growth and activity in soft wheat dough: Implications for bread quality and shelf life. J Adv Microbiol Res 2025;6(1):323-328.
