{"id":21558,"date":"2023-01-24T14:43:58","date_gmt":"2023-01-24T13:43:58","guid":{"rendered":"https:\/\/lesaffre.se\/?p=21558"},"modified":"2023-01-24T14:43:58","modified_gmt":"2023-01-24T13:43:58","slug":"vilken-roll-har-salt-i-brodbakningen","status":"publish","type":"post","link":"https:\/\/lesaffre.se\/sv\/vilken-roll-har-salt-i-brodbakningen\/","title":{"rendered":"Vilken roll har salt i br\u00f6dbakningen?"},"content":{"rendered":"

Vid br\u00f6dtillverkning \u00e4r salt en smakf\u00f6rst\u00e4rkare och en funktionell ingrediens, som p\u00e5verkar br\u00f6ddegens egenskaper. Den h\u00e4r artikeln tar en titt p\u00e5 den naturliga ingrediensen som bagare \u00e4r beroende av.<\/p>\n

Salt som smakf\u00f6rst\u00e4rkare vid br\u00f6dbakning<\/u><\/em><\/h4>\n

N\u00e4r salthalterna s\u00e4nks i en bageriprodukt kan detta leda till f\u00f6r\u00e4ndringar i den organoleptiska uppfattningen och f\u00f6rs\u00e4mra konsumentens upplevelse.<\/p>\n

Produkten upplevs d\u00e4rf\u00f6r som mindre aromatisk, mer smakl\u00f6s, med dominerande smaker av ”vete”. Den rundare smaken av ”moget vete” som \u00e4r allm\u00e4nt popul\u00e4r bland konsumenterna \u00e4r avsev\u00e4rt reducerad.<\/p>\n

Salt spelar ocks\u00e5 en viktig roll i Maillard-reaktionen (genom att producera melanoidiner under gr\u00e4ddningen) och d\u00e4rf\u00f6r ger upphov till knapriga br\u00f6daromer.<\/p>\n

Salt som processhj\u00e4lpmedel vid br\u00f6dbakning<\/u><\/em><\/h4>\n

Vid br\u00f6dtillverkning har salt en viktig funktionell roll i produkten. Salt verkar i sj\u00e4lva verket p\u00e5 degens fysiska egenskaper (Belz et al., 2012) p\u00e5 f\u00f6ljande s\u00e4tt:<\/p>\n

    \n
  • \u00c5terfuktning<\/strong>: tack vare dess hygroskopiska egenskaper absorberar salt vatten och \u00f6kar degens fasthet.\n
      \n
    • Under gr\u00e4ddning fr\u00e4mjar saltreduktion gelatineringen av st\u00e4rkelse genom dess inverkan p\u00e5 vattenaktiviteten, vilket g\u00f6r degen mindre smidig<\/em>.
      \nKonsekvenser: det p\u00e5verkar br\u00f6dets volym och utseende, skorpan \u00e4r mindre fin och mindre krispig och munk\u00e4nslan \u00e4r mindre behaglig.<\/li>\n<\/ul>\n<\/li>\n
    • Glutenn\u00e4tverkets struktur<\/strong>: salt ingriper i jonbindningarna som bygger n\u00e4tverket och konsoliderar d\u00e4rigenom dess styrka och motst\u00e5ndskraft.\n
        \n
      • Saltreduktion minskar degens plastegenskaper, som ett resultat \u00e4r lite mindre hydrerad, det minskar dess seghet, vilket leder till f\u00f6rlust av kropp och motst\u00e5nd och p\u00e5verkar dess bearbetbarhet negativt.<\/em><\/li>\n<\/ul>\n<\/li>\n
      • Oxidation<\/strong>: salt p\u00e5verkar oxidationen och pigmenteringen av degen.\n
          \n
        • Under blandning leder saltreduktion till en \u00f6kning av oxidationen av lipoxygenas, ett enzym som finns i mj\u00f6l, som oxiderar karotenoidpigment. Br\u00f6d \u00e4r som ett resultat vitare, med f\u00e4rre ooxiderade pigment och smakf\u00f6rlust.<\/em><\/li>\n<\/ul>\n<\/li>\n
        • J\u00e4sning<\/strong>: salt, i sin dissocierade form, \u00e4ndrar det osmotiska trycket i degen.\n
            \n
          • Under j\u00e4sningen \u00f6kar saltreduktionen floraaktiviteten n\u00e5got, vilket blir mindre stabiliserat som ett resultat, och p\u00e5verkar den f\u00f6rsta j\u00e4sningsfasen och den sista j\u00e4sningsfasen. S\u00e4rskilt degbitarnas tolerans reduceras.<\/em><\/li>\n<\/ul>\n<\/li>\n
          • F\u00e4rg<\/strong>: salt fr\u00e4mjar smulf\u00e4rg och en brun skorpa under gr\u00e4ddningen.\n
              \n
            • Saltreduktion \u00f6kar j\u00e4sningen och d\u00e4rmed sockerkonsumtionen. Det finns d\u00e4rf\u00f6r mindre socker tillg\u00e4ngligt f\u00f6r att Maillard-reaktionen ska ske under gr\u00e4ddningen. Br\u00f6det \u00e4r d\u00e4rf\u00f6r mindre brunf\u00e4rgad.<\/em><\/li>\n<\/ul>\n<\/li>\n
            • F\u00f6rvaring<\/strong>: salt p\u00e5verkar br\u00f6dets h\u00e5llbarhet, men dess verkan p\u00e5verkas av milj\u00f6n.\n
                \n
              • Saltreduktion st\u00f6r vanligtvis lagringen av br\u00f6d i en torr atmosf\u00e4r<\/em> (genom att vattenmolekylerna fixeras, salt f\u00f6rdr\u00f6jer att br\u00f6det blir gammalt och torkar ut skorpan), men f\u00f6rb\u00e4ttrar det i en fuktig atmosf\u00e4r genom att fr\u00e4mja en mjuk skorpa.<\/em><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

                <\/h3>\n

                 <\/p>\n

                Om du vill veta mer, klicka p\u00e5 knappen \u201ckontakta oss\u201d nedan!\u00a0<\/strong><\/h3>\n","protected":false},"excerpt":{"rendered":"

                Vid br\u00f6dtillverkning \u00e4r salt en smakf\u00f6rst\u00e4rkare och en funktionell ingrediens, som p\u00e5verkar br\u00f6ddegens egenskaper. Den h\u00e4r artikeln tar en titt p\u00e5 den naturliga ingrediensen som bagare \u00e4r beroende av. Salt som smakf\u00f6rst\u00e4rkare vid br\u00f6dbakning N\u00e4r salthalterna s\u00e4nks i en bageriprodukt kan detta leda till f\u00f6r\u00e4ndringar…<\/p>\n","protected":false},"author":9,"featured_media":21551,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[100],"tags":[],"class_list":["post-21558","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-posts-se"],"yoast_head":"\nVilken roll har salt i br\u00f6dbakningen? • Lesaffre Nordic<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lesaffre.se\/sv\/vilken-roll-har-salt-i-brodbakningen\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vilken roll har salt i br\u00f6dbakningen?\" \/>\n<meta property=\"og:description\" content=\"Vid br\u00f6dtillverkning \u00e4r salt en smakf\u00f6rst\u00e4rkare och en funktionell ingrediens, som p\u00e5verkar br\u00f6ddegens egenskaper. Den h\u00e4r artikeln tar en titt p\u00e5 den naturliga ingrediensen som bagare \u00e4r beroende av. 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