Determining spatial sodium distribution in fresh and aged bread using laser-induced breakdown spectroscopy
article
A fast and easy-to-use method using laser-induced breakdown spectroscopy (LIBS) was set up to determine Na (sodium) distribution in baked bread. Standard bread was made using a standard recipe and the amount of salt added was 0, 0.5, 1, 2, 4, 10, 15 and 20g corresponding to 0, 0.25, 0.5, 1.0, 2.0, 5.0, 7.5 and 10.0% salt on the flour base. Dough was mixed in a spiral mixer and was allowed to rise for 30mm. The dough was molded and put into tins and left to rise for 1 h at 30°C/95% RH. Bread with added salt spots was made using the same recipe as for the standard bread, but in which the added salt was replaced by salt containing particles. In order to relate sodium profiles to actual mass percentages of Na in dry flour in the case of salt-rich spots, a calibration equation was generated. To estimate how the Na content changes due to the hygroscopic nature of salt, bread samples of different age were analyzed. It can be seen quite clearly that, over time, the peak amount of Na in the hotspots decreases while the Na washes out into the surroundings.
Topics
TNO Identifier
478215
ISSN
09660941
Source
Spectroscopy Europe, 25(3), pp. 6-10.
Pages
6-10
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