Effects of Partial Replacement of Sodium Chloride by Potassium Chloride on Rheological, Sensory, Qualitative and Microbial Characteristics of Baguettes

The current study aimed to investigate the effects of partial replacement of sodium chloride by potassium chloride on the 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 baguettes demonstrated the efficacy of Treatment 2 in treatments and significant differences were observed in porosity, texture, and taste of bread (p = 0.05). Therefore, it seems possible to produce bread with fewer levels of sodium chloride and partly substitute them with potassium chloride with no significant effects on the quality of bread. In conclusion, a replacement level of 50% potassium chloride with 50% sodium chloride is suggested to produce baguettes of good quality.