Potassium chloride affects gluten microstructures and dough characteristics similarly as sodium chloride

Salt (sodium chloride, NaCl) has critical technological functions in dough and bread, other than sensory contribution. Adverse effects of excessive sodium intake on human health drive the research of salt alternatives. Potassium chloride (KCl) is recognized as a promising salt replacer; however, its technological functions in dough and bread have not yet been well understood. In this study, wheat dough and bread with different levels (0-2%, fwb) of KCl were prepared and investigated to provide a fundamental understanding of its functions in comparison with NaCl. Physical and rheological tests of the dough were conducted using Mixograph, TA XT2 Texture analyzer, and Bohlin CVOR 150 rheometer. The microstructural characteristics of gluten and starch were analyzed using Zeta Potential Analyzer, RP-HPLC, FTIR, spectrophotometer, differential scanning calorimetry (DSC), etc. The addition of KCl greatly increased the strength and elasticity of the dough and reduced dough stickiness. KCl effectively altered gluten microstructures and physicochemical characteristics in a way very similar to NaCl, without compromising the qualities of dough and bread. Therefore, (partially) replacing NaCl with KCl in dough and bread products could be a feasible way to alleviate sodium related health concerns. Further research is needed to improve end product sensory.