TECNICA MOLITORIA Vol. 70 - JULY 2019
CONTENTS
38 - Salt content in artisanal and industrial bread in Italy
M. Carcea - V. Narducci - V. Turfani
A nationwide survey on salt content in both artisanal and industrial bread was carried out in Italy in 2011. The sodium chloride content was determined, according to the Volhardt’s method (AACC standard 40-33), in 154 bread samples, composed of 135 artisanal samples and 19 industrial samples bought in 56 locations within the 20 Italian regions. Evaluating all bread samples declared with salt, a salt content between 0.7 and 2.3%, wet basis, was found with an average value of 1.5% (SD 0.3). The majority of samples (58%) had a salt content of less than 1.5%. A value higher than 2.0% was recorded for 3% of the samples only. Artisanal bread had an average salt content of 1.5% (SD 1.1) whereas the industrial one of 1.6% (SD 0.3). The average content and the distribution within the different salt content classes (low, medium, high, very high) was also reported based on bread weight, recipe and leavening method.
DEPARTMENTS
50 - REPORTS
60 - CEREALS
72 - MILLING
76 - FEED PRODUCTION
84 - BREADMAKING
88 - MACHINERY
98 - HYGIENE
102 - NEW PRODUCTS
104 - ANALYSIS
106 - INTERVIEW
112 - LAWS
114 - NEWS
128 - DIARY
135 - COMPANIES ADDRESS
136 - ADVERTISER INDEX
