Diler Guénaëlle, Le-Bail Alain, Chevallier Sylvie
GEPEA-UMR 6144 CNRS, ONIRIS, 44322 Nantes, France; CNRS, Nantes, 44307 Nantes, France.
GEPEA-UMR 6144 CNRS, ONIRIS, 44322 Nantes, France; CNRS, Nantes, 44307 Nantes, France.
Food Res Int. 2016 Oct;88(Pt A):10-15. doi: 10.1016/j.foodres.2016.03.013. Epub 2016 Mar 9.
The challenge of reducing the salt content while maintaining shelf life, stability and acceptability of the products is major for the food industry. In the present study, we implemented processing adjustments to reduce salt content while maintaining the machinability and the saltiness perception of sheeted dough: the homogeneous distribution of a layer of encapsulated salt grains on the dough during the laminating process. During sheeting, for an imposed deformation of 0.67, the final strain remained unchanged around 0.50 for salt reduction below 50%, and then, increased significantly up to 0.53 for a dough without salt. This increase is, in fine, positive regarding the rolling process since the decrease of salt content induces less shrinkage of dough downstream, which is the main feature to be controlled in the process. Moreover, the final strain was negatively correlated to the resistance to extension measured with a texture analyzer, therefore providing a method to evaluate the machinability of the dough. From these results, a salt reduction of 25% was achieved by holding 50% of the salt in the dough recipe to maintain the dough properties and saving 25% as salt grains to create high-salted areas that would enhance the saltiness perception of the dough. The distributor mounted above the rollers of the mill proved to be able to distribute evenly salt grains at a calculated step of the rolling out process. An innovative method based on RX micro-tomography allowed to follow the salt dissolving and to demonstrate the capability of the coatings to delay the salt dissolving and consequently the diffusion of salt within the dough piece. Finally, a ranking test on the salted perception of different samples having either an even distribution of encapsulated salt grains, a single layer of salt grains or a homogeneous distribution of salt, demonstrated that increasing the saltiness perception in salt-reduced food product could be achieved by a technological approach.
在保持产品保质期、稳定性和可接受性的同时降低盐含量，这对食品行业来说是一项重大挑战。在本研究中，我们进行了工艺调整，以降低盐含量，同时保持压片面团的可加工性和咸味感知：在压延过程中，将一层包裹的盐粒均匀分布在面团上。在压片过程中，对于施加的0.67的变形量，当盐含量降低至50%以下时，最终应变在0.50左右保持不变，然后，对于无盐面团，最终应变显著增加至0.53。最终，这种增加对于轧制过程是有利的，因为盐含量的降低会使下游面团的收缩减少，这是该过程中需要控制的主要特征。此外，最终应变与用质地分析仪测量的拉伸阻力呈负相关，因此提供了一种评估面团可加工性的方法。根据这些结果，通过在面团配方中保留50%的盐以保持面团特性，并节省25%作为盐粒来创建高盐区域，从而增强面团的咸味感知，实现了25%的盐减量。安装在磨粉机滚筒上方的分配器能够在轧制过程的计算步骤中均匀分布盐粒。一种基于RX显微断层扫描的创新方法能够跟踪盐的溶解，并证明涂层能够延迟盐的溶解，从而延迟盐在面团片中的扩散。最后，对具有包裹盐粒均匀分布、单层盐粒或盐均匀分布的不同样品进行咸味感知排序测试，结果表明，可以通过技术方法提高低盐食品的咸味感知。
