Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 407440
Title Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride
Author(s) Noort, M.W.J.; Bult, J.H.F.; Stieger, M.A.; Hamer, R.J.
Source Journal of Cereal Science 52 (2010)3. - ISSN 0733-5210 - p. 378 - 386.
DOI http://dx.doi.org/10.1016/j.jcs.2010.06.018
Department(s) AFSG Quality in Chains
Chair Sensory Science and Eating Behaviour
Food Chemistry Group
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2010
Keyword(s) pulsatile stimulation - salt - dough - wheat - replacement - reduction - flavor
Abstract Bread and cereals contribute 30% to the daily intake of sodium (Na) in the western human diet. Since the average Na intake is double the recommended intake, pressure has built up for the food industry to lower Na in their products. Especially replacing functionality of Na as a tastant remains very difficult. In this study we describe a strategy to enhance saltiness intensity in bread using an inhomogeneous spatial distribution of Na. Our results demonstrate that sensory contrast provides a promising strategy to significantly reduce the Na content in bread without loss of saltiness intensity and without the use of sodium substitutes, taste or aroma additives.
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