Kinetics of Sodium Release from Wheat Bread Crumb As Affected by Sodium Distribution

Abstract

As a basis for sodium reduction in bread, the kinetics of sodium release from wheat bread crumb during chewing was investigated by three independent methods using two in-mouth techniques and a model mastication simulator, respectively. Complete sodium extraction in-mouth was achieved after 30 s. Using coarse-grained NaCl in breadmaking significantly accelerated sodium release and led to enhanced salt taste, allowing a sodium reduction in bread by 25% while maintaining taste quality. This salt taste enhancement by accelerated sodium delivery can be explained by the increasing contrast in sodium concentration, which is known to determine salt taste perception. For the first time, the resulting inhomogeneous salt distribution in bread prepared by using coarse-grained NaCl was visualized by means of confocal laser scanning microscopy using a sodium-selective, fluorescent dye.

Applicability of salt reduction strategies in pizza crust

“…The sensory panel consisted of 18 trained (ISO 8586) assessors (13 women and 5 men, aged 24 -34 years), with no history of known taste or smell disorders, who had given informed consent to participate in the sensory tests of the present investigation and were familiar with the taste language (Hillmann, Mattes, Brockhoff, Dunkel, Meyerhof & Hofmann, 2012;Konitzer et al, 2013;Pflaum et al, 2013a;Pflaum et al, 2013b). All sensory analyses were performed in three different sessions in a sensory panel room at 22 °C.…”

“…TI measurements were performed using the FIZZ Acquisition software v2.46A (Biosystèmes, Couternon, France) for data collection as reported by Konitzer et al (2013). Ten panelists, selected from the total of 18 assessors by virtue of their consistent performance in the 2-AFC tests and their previous experience with TI measurements, evaluated the perception of salt intensity over time while chewing 3 g samples of pizza crust.…”

“…Human saliva was collected from both panelists A and B, who had given informed written consent to the work, according to the method described by Konitzer et al (2013). 3 g of pizza crust was extracted for 5, 10, 15, 30 and 60 s with human saliva from panelists A and B.…”

“…The time-dependent increase of extracted sodium from pizza crust, especially during the first 15 -30 s, is in good agreement with earlier studies on solid lipoprotein matrices (Lawrence et al, 2012b) and potato crisps (Tian & Fisk, 2012). An overall extractability of 100% has also been reported for sodium release from bread crumb (Konitzer et al, 2013, Pflaum et al, 2013b. Therefore, it is not possible to enhance the salt taste in baked goods, like pizza crust, by increasing the total extractability, but by accelerating sodium release, especially during the first 15 s of mastication.…”

“…For example, a higher water content led to a faster sodium release and a higher fat content led to a decreased saltiness perception in solid lipoprotein matrices (Lawrence et al, 2012a;Lawrence, Septier, Achilleos, Courcoux & Salles, 2012b). Furthermore, a faster sodium release during mastication was associated with an intense salty taste in bread crumbs (Konitzer, Pflaum, Oliveira, Arendt, Koehler & Hofmann, 2013;Pflaum et al, 2013b) and in polysaccharide model systems (Scherf, Pflaum, Koehler & Hofmann, 2015). Creating an inhomogeneous spatial distribution of salt reduces the adaptation of taste receptors through the presence of taste contrasts and allows a reduction of salt levels in bread, while maintaining taste intensity (Konitzer et al, 2013;Noort, Bult & Stieger, 2012;Noort, Bult, Stieger & Hamer, 2010).…”