Influence
of Texture on the Perception of Saltiness
in Wheat Bread
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Abstract
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