Influence of texture on the perception of saltiness in wheat bread

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 45, 2013, Pages 10649-10658

  Pflaum, Tabea ^a   Konitzer, Katharina ^a,b   Hofmann, Thomas ^b   Koehler, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

salt reduction; sensory analysis; sodium release; texture; wheat bread

Indexed keywords

BREAD CRUMBS; SAMPLE VOLUME; SENSORY ANALYSIS; SODIUM IONS; SODIUM REDUCTIONS; SODIUM RELEASE; WHEAT BREADS;

METAL IONS; TEXTURES;

FOOD PRODUCTS;

ADULT; ARTICLE; BREAD; CHEMISTRY; FEMALE; HUMAN; MALE; TASTE; WHEAT;

ADULT; BREAD; FEMALE; HUMANS; MALE; TASTE; TASTE PERCEPTION; TRITICUM;

EID: 84887685037     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403304y     Document Type: Article

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