German Research Center for Food Chemistry, Leibniz Institute and Hans-Dieter-Belitz-Institute for Cereal Grain Research , Lise-Meitner-Straße 34, 85354 Freising, Germany.
J Agric Food Chem. 2013 Nov 13;61(45):10649-58. doi: 10.1021/jf403304y. Epub 2013 Oct 31.
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.
作为面包中减少钠含量的基础，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。通过延长发酵时间（90/120 分钟与对照 20/40 分钟相比）来制作粗孔面包屑，而省略发酵则会产生细孔面包屑（0/0 分钟）。在口中和咀嚼模拟器中测量到，与细孔面包屑相比，粗孔面包中钠离子的释放速度明显更快。这解释了 90/120 分钟面包具有明显增强的咸味。用恒定的样品体积进行相应的实验表明，尽管在咀嚼的最初几秒钟内提取的钠离子量相似，但咸味明显增强。因此，咸味既受钠离子释放速度的影响，也受面包屑质地的影响。因此，适当改变面包屑质地会导致咸味增强，这为面包中的减盐提供了一种新策略。
