Optimization of hollow salt microspheres using soybean soluble polysaccharides and hydroxypropyl-β-cyclodextrin: Evaluation of salt reduction in dough and bread.

This study aimed to prepare hollow salt microspheres using hydroxypropyl-β-cyclodextrin (HP-β-CD) and soybean soluble polysaccharides (SSPS) by spray drying to address the issues of moisture absorption and caking of hollow salt microspheres when using SSPS as a single wall material. Measurements using a water activity meter, electronic tongue, and scanning electron microscope showed that the SSPS/HP-β-CD hollow salt microspheres with a mass ratio of 1:1 had the best physical properties, such as low water content (2.43 %), low water activity (0.285), strong salty taste perception, complete spherical appearance, and good fluidity. This investigation involved evaluating the influence of hollow salt microspheres on dough rheology and bread quality. Notably, the application of these microspheres to achieve a 15 % reduction in sodium content enhanced both dough and bread quality attributes. This work presents an effective technical strategy for salt reduction in baked goods, thereby expanding the application of hollow salt microspheres beyond their conventional use as topical seasoning materials.