Impact of Salt Granulometry and Method of Incorporation of Salt on the Salty and Texture Perception of Model Pizza Dough

Autor:	S. Chevallier, Clément Catanéo, Guénaelle Leray, Marion Guilloux, Carole Prost, Alain Le Bail, Laurent Lethuaut
Rok vydání:	2013
Předmět:	2. Zero hunger chemistry.chemical_classification 0303 health sciences Taste Food industry 030309 nutrition & dietetics business.industry Organoleptic Food preservation Pharmaceutical Science 04 agricultural and veterinary sciences 040401 food science Texture (geology) Gluten 03 medical and health sciences Starch gelatinization 0404 agricultural biotechnology chemistry Food science business Flavor Food Science
Zdroj:	Journal of Texture Studies. 44:397-408
ISSN:	0022-4901
DOI:	10.1111/jtxs.12029
Popis:	The aim of this study was to understand the impact of salt granulometry and the method of incorporation on the saltiness and texture perception of model pizza dough formulated without fat. Three salt granulometries and three methods of incorporation of salt were evaluated. Sensory methods were used to determine perceived saltiness and texture. Instrumental methods were performed to assess in vitro salt release. Salt granulometry did not seem to have an influence on saltiness and texture perception, except for coarse salt that had a particular behavior. Methods of incorporation of salt did not seem to have an impact on saltiness perception. These results were correlated to in vitro salt release. Methods of incorporation influenced texture perception, particularly in samples made with pre-dissolved salt. These results are discussed in relation to a modification of the development of the gluten network and starch gelatinization, inducing a change in textural properties. Product texture did not seem to influence saltiness perception. These findings underline the complexity of saltiness perception. Practical Applications Salt reduction in food is becoming a major concern of public health authorities. Salt is used as a taste and flavor enhancer, and is involved in food preservation and food structure, particularly in bakery products for the development of the gluten network. This is why reducing the sodium content without altering organoleptic properties represents a major challenge for the food industry. This work presents the feasibility of varying salt granulometry and methods of incorporation as an efficient way of modifying saltiness and texture perception in order to reduce the salt content of pizza dough.
Databáze:	OpenAIRE
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