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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Pflaum, Tabea; Konitzer, Katharina; Hofmann, Thomas; Koehler, Peter 
Titel:
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 amino acid side chains. However, the sodium binding capacities of wheat proteins, determined by a magnetic beads assay and a sodium-select...    »
 
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry 
Jahr:
2013 
Band / Volume:
61 
Heft / Issue:
26 
Seitenangaben Beitrag:
6485--6494 
Print-ISSN:
0021-8561