Kinetics of sodium release from wheat bread crumb as affected by sodium distribution
| Autor: | Peter Koehler, Elke K. Arendt, Pedro M. Oliveira, Thomas Hofmann, Tabea Pflaum, Katharina Konitzer |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
Adult
Male Taste Sodium Kinetics Salt (chemistry) chemistry.chemical_element Sodium Chloride Confocal laser scanning microscopy Distribution (pharmacology) Humans Food science Triticum chemistry.chemical_classification digestive oral and skin physiology Extraction (chemistry) food and beverages General Chemistry Bread Wheat bread chemistry Mastication Female General Agricultural and Biological Sciences |
| Zdroj: | Journal of agricultural and food chemistry. 61(45) |
| ISSN: | 1520-5118 |
| Popis: | As a basis for sodium reduction in bread, the kinetics of sodium release from wheat bread crumb during chewing was investigated by three independent methods using two in-mouth techniques and a model mastication simulator, respectively. Complete sodium extraction in-mouth was achieved after 30 s. Using coarse-grained NaCl in breadmaking significantly accelerated sodium release and led to enhanced salt taste, allowing a sodium reduction in bread by 25% while maintaining taste quality. This salt taste enhancement by accelerated sodium delivery can be explained by the increasing contrast in sodium concentration, which is known to determine salt taste perception. For the first time, the resulting inhomogeneous salt distribution in bread prepared by using coarse-grained NaCl was visualized by means of confocal laser scanning microscopy using a sodium-selective, fluorescent dye. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|