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    Sodium Chloride Content in Dough and Bread

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    Niels YOUSSA
    The document describes a method for determining the sodium chloride content in dough and bread using an Eco Titrator equipped with an Ag Titrode according to the AOAC 971.27 standard. An appropriate amount of homogenized sample is weighed and titrated with standardized silver nitrate solution until after the first equivalence point while stirring. Well-defined sodium chloride values and titration curves are obtained for bread dough and whole wheat bread samples. The titration method allows for a fast and precise determination of sodium chloride content.

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    Sodium Chloride Content in Dough and Bread

    Uploaded by

    Niels YOUSSA
    75 views2 pages
    The document describes a method for determining the sodium chloride content in dough and bread using an Eco Titrator equipped with an Ag Titrode according to the AOAC 971.27 standard. An appropriate amount of homogenized sample is weighed and titrated with standardized silver nitrate solution until after the first equivalence point while stirring. Well-defined sodium chloride values and titration curves are obtained for bread dough and whole wheat bread samples. The titration method allows for a fast and precise determination of sodium chloride content.

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    4821748_4821748_AN-t220

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    The document describes a method for determining the sodium chloride content in dough and bread using an Eco Titrator equipped with an Ag Titrode according to the AOAC 971.27 standard. An appropriate amount of homogenized sample is weighed and titrated with standardized silver nitrate solution until after the first equivalence point while stirring. Well-defined sodium chloride values and titration curves are obtained for bread dough and whole wheat bread samples. The titration method allows for a fast and precise determination of sodium chloride content.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    75 views2 pages

    Sodium Chloride Content in Dough and Bread

    Uploaded by

    Niels YOUSSA
    The document describes a method for determining the sodium chloride content in dough and bread using an Eco Titrator equipped with an Ag Titrode according to the AOAC 971.27 standard. An appropriate amount of homogenized sample is weighed and titrated with standardized silver nitrate solution until after the first equivalence point while stirring. Well-defined sodium chloride values and titration curves are obtained for bread dough and whole wheat bread samples. The titration method allows for a fast and precise determination of sodium chloride content.

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    The front picture is placed in a text box with a size of 21 cm

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    picture.

    TITRATION APPLICATION NOTE T-220

    Sodium chloride content in dough


    and bread
    Determination of the sodium chloride content according to
    AOAC 971.27
    For millenia, bread and salt—the staple food of manufacturers to reduce the salt content and while
    humankind, has been vital for sustenance. Salt has preserving the flavor of the food.
    been known as the «white gold» since ancient times
    To ensure consistent quality, it is critical to know the
    and is what enhances the flavor in many products.
    exact salt content in the raw materials and the final
    The increase of health consciousness in the past few products. This is only possible by performing precise
    decades has led to efforts in reducing the sodium measurements during the production process.
    chloride content in all food products. If consumed in
    It is possible to determine sodium chloride in dough
    excess, sodium may damage the cardiovascular
    and bread quickly according to AOAC 971.27 with
    system. It is therefore in the interest of food
    the Eco Titrator equipped with an Ag Titrode.

    www.metrohm.com
    SAMPLE AND SAMPLE PREPARATION Table 1. Results for the sodium chloride content according to
    AOAC 971.27 with an Eco Titrator equipped with an Ag Titrode.
    This application is demonstrated on bread dough
    made from white flour and whole wheat bread. Sample Mean NaCl in
    SD(rel) in %
    (n = 6) %
    An appropriate amount of sample is weighed into
    the sample beaker and CO2-free water is added. Bread dough 1.03 0.1
    Then the sample is homogenized with the Polytron.
    Whole wheat
    2.31 0.1
    EXPERIMENTAL bread

    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.

    Figure 2. Titration curve of the determination of the sodium


    chloride content of whole wheat bread on an Eco Titrator.

    CONCLUSION

    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


    Figure 1. 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
    Titration Application Note T-220, Version 1 – 2021-01

    customers without laboratory experience to get


    RESULTS
    started with precise and fast titrations, perfect for
    Well-defined NaCl values and titration curves are bakeries.
    obtained for the tested samples.

    The results are summarized in Table 1. An exemplary


    titration curve is displayed in Figure 2. Analytes: Halogens – chloride
    AW TI CH1-1315-012021

    Matrix: Food – plant sources


    Method: Titration
    Industry: Food & beverage
    Standards: AOAC 971.27

    www.metrohm.com 2

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