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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Influence of Texture on the Perception of Saltiness in Wheat Bread
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Influence of Texture on the Perception of Saltiness in Wheat Bread

机译：质地对小麦面包咸味感的影响

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摘要

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.
机译：作为减少面包中钠含量的基础，研究了面包屑质地对咀嚼过程中咸味强度和钠离子释放的影响。通过延长醒发时间（90/120分钟与对照组的20/40分钟）来创建粗孔面包屑，而省略醒发会产生细孔面包屑（0/0分钟）。在口内和咀嚼模拟器中测得，与细孔面包相比，从粗孔面包中释放出的钠明显快得多（恒定样品重量）。这解释了90/120分钟面包的咸味明显增强。尽管在咀嚼的最初几秒钟中提取的钠含量相近，但具有恒定样品量的相应实验却显示出咸味显着增强。因此，咸味既受钠释放速度的影响，也受面包屑质地的影响。面包屑质地的适当改变因此导致咸味增强，从而提出了减少面包中盐分的新策略。

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