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 predissolved 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 APPLICATIONSSalt 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.
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