title: Kinetics of sodium release from wheat bread crumb as affected by sodium distribution.
abstract: 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.
authors.affiliation: German Research Center for Food Chemistry, Leibniz Institute and Hans-Dieter-Belitz-Institute for Cereal Grain Research , Lise-Meitner Straße 34, 85354 Freising, Germany.
authors.forename: Katharina
authors.initials: K
authors.lastname: Konitzer
authors.forename: Tabea
authors.initials: T
authors.lastname: Pflaum
authors.forename: Pedro
authors.initials: P
authors.lastname: Oliveira
authors.forename: Elke
authors.initials: E
authors.lastname: Arendt
authors.forename: Peter
authors.initials: P
authors.lastname: Koehler
authors.forename: Thomas
authors.initials: T
authors.lastname: Hofmann
mesh_terms: D000328:Adult; D001939:Bread / Q000032:analysis*; D005260:Female; D006801:Humans; D007700:Kinetics; D008297:Male; D008409:Mastication; D012965:Sodium Chloride / Q000737:chemistry*; D013649:Taste; D014908:Triticum / Q000737:chemistry*
chemical_list: D012965:Sodium Chloride