Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread

Raffo, Antonio; Carcea, Marina; Moneta, Elisabetta; Narducci, Valentina; Nicoli, Stefano; Peparaio, Marina; Sinesio, Fiorella; Turfani, Valeria

doi:10.1016/j.jcs.2017.12.013

Cited by 29 publications

(24 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In bakery products, salt contributes to protein hydration and enhances binding to fats, promoting the development of the gluten network (Raffo et al 2018). However, in our study, the sodium chloride reduction did not interfere with the cookies' hardness.…”

Section: Resultscontrasting

confidence: 59%

Reduction in sodium chloride content in saltine crackers through an edible coating

Vasques¹,

Mendes²,

Silva³

et al. 2020

Czech J. Food Sci.

View full text Add to dashboard Cite

Aiming to reduce the sodium content in saltine crackers, the present study employed a methodology of salt coating that provided an inhomogeneous distribution of salt so that the salt perception was not altered. To this end, three cracker recipes were prepared and compared. Recipe 1 (F1) was the standard, Recipe 2 (F2) had a 33.3% reduction in salt in the dough, and Recipe 3 (F3) had no salt in the dough but instead a salty coating with the same amount of salt as F2. Physicochemical and sensory analyses revealed that F1 and F3 were not statistically different in salt perception, whereas F2 differed from the others. From these results, it was concluded that the methodology of covering crackers with a salty coating with a 42.5% salt reduction could be an alternative to achieving salt reduction.

show abstract

Section: Resultscontrasting

confidence: 59%

Reduction in sodium chloride content in saltine crackers through an edible coating

Vasques¹,

Mendes²,

Silva³

et al. 2020

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…The extraction head was quickly removed and immediately inserted into the GC inlet, and the sample was thermally desorbed for 3 min. The conditions for the extraction were done according to Antonio Raffo et al, and slightly modified (Raffo et al., 2017).…”

Section: Methodsmentioning

confidence: 99%

Effect of germinated brown rice flour on volatile compounds and sensory evaluation of germinated brown rice steamed bread

Sun

Miao

Guan

2020

J Food Process Preserv

View full text Add to dashboard Cite

The purpose of this paper is to investigate the effect of partial substitution of wheat flour with germinated brown rice flour (GBRF) (0%, 30%, 40%, 50%, 60%, and 70%) on the volatiles, sensory properties, and characteristics analysis of steamed bread. A total of 14 volatiles were detected in all samples. The obtained results showed differences in the volatile composition of the different substitutions of steamed bread. Compared to control (0% GBRF), add GBRF to improve the flavor and odor of China steamed bread, particularly, ethanol, 2‐pentylfuran, and benzaldehyde characteristic rice volatile compounds increased significantly. When the proportion of GBRF without more than 50%, the steamed bread revealed a reduction of the overall acceptability, but it was still acceptable (total score > 85). It was noteworthy that the taste of CSB was positively correlated with their levels of benzaldehyde; the sensory total score was negatively correlated with styrene, 2‐octanone. Increased addition of GBRF increased the hardness, while decreasing the specific volume. GBRF can be used in CSB up to 50% with wheat flour to improve the flavor and shape of CSB without compromising eating quality. Practical applications Addition of GBRF diversifies wheat flour products with certain modification on nutritional qualities and steamed bread flavor, therefore, could expand GBRF in overall food applications. These findings could provide some insights for industrial research and development using GBR for novel staple foods. It may stimulate further interest in using GBR for novel product development.

show abstract

“…The strategies to reduce sodium in bread include the use of reduced-sodium sea salt [27], the partial replacement of sodium chloride with potassium chloride and yeast extract [28], the use of a salt substitute with 57% of sodium chloride [29], and heterogeneous NaCl distribution, leading to enhanced saltiness by taste contrast [30].…”

Section: Introductionmentioning

confidence: 99%

Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt

Arena

Muccilli

Mazzaglia

et al. 2020

Foods

View full text Add to dashboard Cite

Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this work is to study the effect of a natural low-sodium sea salt (Saltwell®) on bread-quality parameters and shelf-life. Bread samples were prepared using different levels of traditional sea salt and Saltwell®. The loaves were packaged in modified atmosphere conditions (MAPs) and monitored over 90 days of storage. No significant differences (p ≤ 0.05) were found in specific volumes and bread yield between the breads and over storage times, regardless of the type and quantity of salt used. Textural data, however, showed some significant differences (p ≤ 0.01) between the breads and storage times. 5-hydroxymethylfurfural (HMF) is considered, nowadays, as an emerging ubiquitous processing contaminant; bread with the lowest level of Saltwell® had the lowest HMF content, and during storage, a decrease content was highlighted. Sensory data showed that the loaves had a similar rating (p ≤ 0.05) and differed only in salt content before storage. This study has found that durum wheat bread can make a nutritional claim of being “low in sodium” and “very low in sodium”.

show abstract

Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread

Cited by 29 publications

References 14 publications

Reduction in sodium chloride content in saltine crackers through an edible coating

Reduction in sodium chloride content in saltine crackers through an edible coating

Effect of germinated brown rice flour on volatile compounds and sensory evaluation of germinated brown rice steamed bread

Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt

Contact Info

Product

Resources

About