4 research outputs found
Influence of Texture on the Perception of Saltiness in Wheat Bread
As a basis for sodium reduction in
bread, the influence of crumb
texture on the intensity of saltiness and the release of sodium ions
during chewing was investigated. A coarse-pored bread crumb was created
by extending the proofing time (90/120 min vs 20/40 min as control),
whereas the omission of proofing resulted in a fine-pored crumb (0/0
min). A significantly faster sodium release from the coarse-pored
bread compared to the fine-pored bread (constant sample weight) was
measured in-mouth and in a mastication simulator. This explained the
significantly enhanced salty taste of the 90/120 min bread. Corresponding
experiments with constant sample volumes revealed a significantly
enhanced saltiness despite similar amounts of extracted sodium during
the first seconds of chewing. Therefore, saltiness was influenced
both by the velocity of sodium release and by crumb texture. Appropriate
modification of crumb texture thus leads to enhanced saltiness, suggesting
a new strategy for salt reduction in bread
Analytical and Sensory Studies on the Release of Sodium from Wheat Bread Crumb
As a basis for sodium reduction, interactions between sodium and
wheat bread ingredients and their impact on salt perception in bread
crumb were examined. The theoretical sodium binding capacities of
wheat proteins revealed that a maximum amount of 0.24% NaCl (based
on flour) could be bound in bread crumb by ionic interactions between
sodium ions and acidic amino acid side chains. However, the sodium
binding capacities of wheat proteins, determined by a magnetic beads
assay and a sodium-selective electrode, were only about 0.002% NaCl.
They were negligible concerning the sensory perception of saltiness,
as 0.075 and 0.3% NaCl were the lowest noticeable differences using
bread containing 0 and 1% NaCl as a reference, respectively. Extracting
bread crumb in a mastication simulator with ultrapure water, buffer
solutions, and artificial and human saliva revealed that interactions
between sodium and wheat bread ingredients were sufficiently weak
to enable complete sodium extraction during simulated mastication