Saltiness enhancement by taste contrast in bread prepared with encapsulated salt

Journal of Cereal Science

Volumn 55, Issue 2, 2012, Pages 218-225

  Noort, Martijn W J ^a,b   Bult, Johannes H F ^a,c   Stieger, Markus ^a,d  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b TNO   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

^d WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Bread; Encapsulated salt; Salt reduction; Saltiness enhancement; Sodium reduction; Taste intensity

Indexed keywords

EID: 84857030870     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.11.012     Document Type: Article

References (11)

1. Bujas Z., Szabo S., Ajdukovic D., Mayer D. Time course of recovery from gustatory adaptation to NaCl. Perception & Psychophysics 1991, 49(6):517-521.
2. Dubois D.K., Blockcolsky D., Dreese P. Effect of salt level on processing and flavour of white pan bread. AIB Technical Bulletin 1984, 6(8):1-7.
3. Holm K., Wendin K., Hermansson A.M. Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains. Food Hydrocolloids 2009, 23(8):2388-2393.
4. Hlynka I. Influence of temperature, speed of mixing, and salt on some rheological properties of dough in the farinograph. Cereal Chemistry 1962, 39:286-303.
5. Lynch E.J., Dal Bello F., Sheehan E.M., Cashman K.D., Arendt E.K. Fundamental studies on the reduction of salt on dough and bread characteristics. Food Research International 2009, 42(7):885-891.
6. Mosca A.C., van de Velde F., Bult J.H.F., van Boekel M.A.J.S., Stieger M. Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose. Food Quality and Preference 2010, 21(7):837-842.
7. Noort M.W.J., Bult J.H.F., Stieger M., Hamer R.J. Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride. Journal of Cereal Science 2010, 52(3):378-386.
8. Salt and Health 2003, SACN report, Scientific Advisory Committee on Nutrition. The Stationary Office, Norwich, UK.
9. Salovaara H. Effect of partial sodium chloride replacement by other salts on wheat dough rheology and breadmaking. Cereal Chem 1982, 59(5):422-426.
10. World Health Organisation Reducing Salt Intake in Populations: Report of a WHO Forum and Technical Meeting 2007, WHO Document Production Services, Geneva, Switzerland.
11. Zandstra E.H., De Graaf C., Mela D.J., Van Staveren W.A. Short- and long-term effects of changes in pleasantness on food intake. Appetite 2000, 34:253-260.