Analytical and sensory studies on the release of sodium from wheat bread crumb.

Abstract

As a basis for sodium reduction, interactions between sodium and wheat bread ingredients and their impact on salt perception in bread crumb were examined. The theoretical sodium binding capacities of wheat proteins revealed that a maximum amount of 0.24% NaCl (based on flour) could be bound in bread crumb by ionic interactions between sodium ions and acidic… (More)
DOI: 10.1021/jf4012906

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