Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride
article
Bread and cereals contribute 30% to the daily intake of sodium (Na) in the western human diet. Since the average Na intake is double the recommended intake, pressure has built up for the food industry to lower Na in their products. Especially replacing functionality of Na as a tastant remains very difficult. In this study we describe a strategy to enhance saltiness intensity in bread using an inhomogeneous spatial distribution of Na. Our results demonstrate that sensory contrast provides a promising strategy to significantly reduce the Na content in bread without loss of saltiness intensity and without the use of sodium substitutes, taste or aroma additives. © 2010 Elsevier Ltd.
TNO Identifier
425700
ISSN
07335210
Source
Journal of Cereal Science, 52(3), pp. 378-386.
Pages
378-386
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