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 429556
Title Saltinessenhancement by taste contrast in bread prepared with encapsulated salt
Author(s) Noort, M.W.J.; Bult, J.H.F.; Stieger, M.A.
Source Journal of Cereal Science 55 (2012)2. - ISSN 0733-5210 - p. 218 - 225.
DOI https://doi.org/10.1016/j.jcs.2011.11.012
Department(s) AFSG Quality in Chains
Chair Sensory Science and Eating Behaviour
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) sodium-chloride - dough
Abstract In this study, we investigate a technological approach to reduce the sodium content of bread whilst retaining its sensory profile by creating taste contrast using encapsulatedsalt. We demonstrate that sensory contrast in bread induced by encapsulatedsalt can enhance saltiness and allows for a salt reduction of up to 50% while maintaining saltiness intensity. The magnitude of the saltinessenhancement depends on the size of the salt encapsulates. Small encapsulates lead to small concentration gradients of salt which do not affect saltiness intensity and consumer liking. Large encapsulates lead to large concentration gradients which enhance saltiness intensity significantly and reduce consumer liking. To achieve maximum salt reduction while maintaining saltiness and liking of the bread, the dimensions of the encapsulatedsalt particles need to be optimized. Taste contrast is a technology to modulate taste perception and to create sodium reduced products while retaining their saltiness intensity and consumer liking.
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