Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch

Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies

“…In a study with salt agglomerates produced by waxy starch as a strategy for inhomogeneous distribution (Monteiro et al, 2021), the physicochemical properties, such as specific volume, texture profile and color, showed no significant alterations. Furthermore, a 30% NaCl reduction was achieved with no saltiness perception difference, indicating that the use of salt agglomerates does not affect these quality parameters.…”

Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review

“…The mushroom sprouts treated with yeast extract combined with radio frequency have a denser microstructure and a uniform distribution of Na + , which can reduce the use of salt (L. Zhang et al., 2023). However, studies have also shown that the uneven distribution of salt aggregates made from waxy starch in bread is an effective way to increase the saltiness, which can achieve a 30% reduction in salt (Monteiro et al., 2021).…”

Towards the creation of personalized bakery products using 3D food printing

“…For example, granular salt encapsulated with high melting fat was used in bread baking, and the resulted inhomogeneous distribution of salt in bread has been shown to enhance overall saltiness perception substantially (Noort, Bult, & Stieger, 2012), which provides new opportunities of salt reduction in bakery products. Also, increased saltiness perception of bread with reduced sodium content was achieved by inhomogenously distributing salt agglomerates in the matrix (Monteiro, Nakagawa, Pimentel, & Sousa, 2021). Conventional food manufacturing methods are not well able to create products with a specific spatial distribution of certain components in a more controlled manner, while 3D printing allows us to design food products with a specific spatial distribution of ingredients in food matrix (see Figs.…”