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Document type:
Zeitschriftenaufsatz
Author(s):
Pflaum, Tabea; Konitzer, Katharina; Hofmann, Thomas; Koehler, Peter
Title:
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...     »
Journal title:
Journal of Agricultural and Food Chemistry
Year:
2013
Journal volume:
61
Journal issue:
26
Pages contribution:
6485--6494
Fulltext / DOI:
doi:10.1021/jf4012906
Print-ISSN:
0021-8561
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