For millenia, bread and salt—the staple food of humankind, has been vital for sustenance. Salt has been known as the «white gold» since ancient times and is what enhances the flavor in many products.

The increase of health consciousness in the past few decades has led to efforts in reducing the sodium chloride content in all food products. If consumed in excess, sodium may damage the cardiovascular system. It is therefore in the interest of food manufacturers to reduce the salt content and while preserving the flavor of the food.

To ensure consistent quality, it is critical to know the exact salt content in the raw materials and the final products. This is only possible by performing precise measurements during the production process.

It is possible to determine sodium chloride in dough and bread quickly according to AOAC 971.27 with the Eco Titrator equipped with an Ag Titrode.

This application is demonstrated on bread dough made from white flour and whole wheat bread.

An appropriate amount of sample is weighed into the sample beaker and CO2-free water is added. Then the sample is homogenized with the Polytron.

Eco Titrator equipped with an Ag Titrode.
Figure 1. Eco Titrator equipped with an Ag Titrode.

The determinations are carried out on an Eco Titrator equipped with an Ag Titrode and a Polytron for sample preparation.

An appropriate amount of sample is weighed into the sample beaker and CO2-free water as well as nitric acid solution is added.

While stirring, the solution is titrated until after the first equivalence point with standardized silver nitrate solution.

Well-defined NaCl values and titration curves are obtained for the tested samples.

The results are summarized in Table 1. An exemplary titration curve is displayed in Figure 2.

Table 1. Results for the sodium chloride content according to AOAC 971.27 with an Eco Titrator equipped with an Ag Titrode.
Sample (n = 6) Mean NaCl in % SD(rel) in %
Bread dough 1.03 0.1
Whole wheat bread 2.31 0.1
Figure 2. Titration curve of the determination of the sodium chloride content of whole wheat bread on an Eco Titrator.

Titration is a precise and reliable method to determine the sodium chloride content in dough and bread.

Using the Eco Titrator equipped with an Ag Titrode allows a fast determination. The system offers both low-priced and user-friendly handling. Pre-installed methods on the Eco Titrator makes it easy for customers without laboratory experience to get started with precise and fast titrations, perfect for bakeries.

Author

Metrohm USA

9250 Camden Field Pkwy
33578 Riverview, FL

Contact