Analytical and Sensory Studies on the Release of Sodium
from Wheat Bread Crumb
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Abstract
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