ACS Publications. Most Trusted. Most Cited. Most Read
Analytical and Sensory Studies on the Release of Sodium from Wheat Bread Crumb

OR SEARCH CITATIONS

My Activity
Publications

Figure 1Loading Img
Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 2013, 61, 26, 6485-6494
    Article

    Analytical and Sensory Studies on the Release of Sodium from Wheat Bread Crumb
    Click to copy article linkArticle link copied!

    View Author Information
    † Hans-Dieter-Belitz-Institute for Cereal Grain Research, Lise-Meitner-Straße 34, 85354 Freising, Germany
    ‡ Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, 85354 Freising, Germany
    § German Research Center for Food Chemistry/Leibniz Institute, Lise-Meitner-Straße 34, 85354 Freising, Germany
    *(K.K.) Phone: +49 8161 712927. Fax: +49 8161 712970. E-mail: [email protected]
    Other Access OptionsSupporting Information (1)

    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2013, 61, 26, 6485–6494
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf4012906
    Published June 8, 2013
    Copyright © 2013 American Chemical Society
    Request reuse permissions

    Abstract

    Click to copy section linkSection link copied!
    Abstract Image

    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-selective electrode, were only about 0.002% NaCl. They were negligible concerning the sensory perception of saltiness, as 0.075 and 0.3% NaCl were the lowest noticeable differences using bread containing 0 and 1% NaCl as a reference, respectively. Extracting bread crumb in a mastication simulator with ultrapure water, buffer solutions, and artificial and human saliva revealed that interactions between sodium and wheat bread ingredients were sufficiently weak to enable complete sodium extraction during simulated mastication.

    Copyright © 2013 American Chemical Society

    Subjects

    what are subjects

    Keywords

    what are keywords

    Read this article

    To access this article, please review the available access options below.

    Get instant access

    Purchase Access

    Read this article for 48 hours. Check out below using your ACS ID or as a guest.

    Recommended

    Access through Your Institution

    You may have access to this article through your institution.

    Your institution does not have access to this content. Add or change your institution or let them know you’d like them to include access.

    Supporting Information

    Click to copy section linkSection link copied!

    Additional tables and figure. This material is available free of charge via the Internet at http://pubs.acs.org.

    Terms & Conditions

    Most electronic Supporting Information files are available without a subscription to ACS Web Editions. Such files may be downloaded by article for research use (if there is a public use license linked to the relevant article, that license may permit other uses). Permission may be obtained from ACS for other uses through requests via the RightsLink permission system: http://pubs.acs.org/page/copyright/permissions.html.

    Cited By

    Click to copy section linkSection link copied!
    Citation Statements
    Explore this article's citation statements on scite.ai
    powered by  Scite

    This article is cited by 36 publications.

    1. Tanja Miriam Schirmer, Christina Ludwig, Katharina Anne Scherf. Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions. Journal of Agricultural and Food Chemistry 2023, 71 (34) , 12899-12909. https://doi.org/10.1021/acs.jafc.3c02100
    2. Markus Dier, Liane Hüther, Waltraud X. Schulze, Martin Erbs, Peter Köhler, Hans-Joachim Weigel, Remy Manderscheid, Christian Zörb. Elevated Atmospheric CO2 Concentration Has Limited Effect on Wheat Grain Quality Regardless of Nitrogen Supply. Journal of Agricultural and Food Chemistry 2020, 68 (12) , 3711-3721. https://doi.org/10.1021/acs.jafc.9b07817
    3. Kathrin Schalk, Peter Koehler, Katharina Anne Scherf. Quantitation of Specific Barley, Rye, and Oat Marker Peptides by Targeted Liquid Chromatography–Mass Spectrometry To Determine Gluten Concentrations. Journal of Agricultural and Food Chemistry 2018, 66 (13) , 3581-3592. https://doi.org/10.1021/acs.jafc.7b05286
    4. Tabea Pflaum, Katharina Konitzer, Thomas Hofmann, and Peter Koehler . Influence of Texture on the Perception of Saltiness in Wheat Bread. Journal of Agricultural and Food Chemistry 2013, 61 (45) , 10649-10658. https://doi.org/10.1021/jf403304y
    5. Katharina Konitzer, Tabea Pflaum, Pedro Oliveira, Elke Arendt, Peter Koehler, and Thomas Hofmann . Kinetics of Sodium Release from Wheat Bread Crumb As Affected by Sodium Distribution. Journal of Agricultural and Food Chemistry 2013, 61 (45) , 10659-10669. https://doi.org/10.1021/jf404458v
    6. Jingming Zhang, Xin Li, Baohua Kong, Chuanai Cao, Fangda Sun, Hongwei Zhang, Qian Liu. Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation. Meat Science 2024, 217 , 109609. https://doi.org/10.1016/j.meatsci.2024.109609
    7. Shin-Yong Yeoh, Hui-Ling Tan, Lubowa Muhammad, Thuan-Chew Tan, Maizura Murad, Azhar Mat Easa. Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles. npj Science of Food 2023, 7 (1) https://doi.org/10.1038/s41538-023-00183-5
    8. Ricardo Isaías, Ana Frias, Célia Rocha, Ana Pinto Moura, Luís Miguel Cunha. Designing and development of food structure with high acceptance based on the consumer perception. 2023, 399-414. https://doi.org/10.1016/B978-0-323-85513-6.00013-X
    9. Azhar Mat Easa, Shin-Yong Yeoh, Hui-Ling Tan, Lubowa Muhammadb, Thuan-Chew Tan, Maizura Murad Murad. Sensory, structural breakdown, microstructure, salt release properties and shelf life of salt-coated air dried yellow alkaline noodles. 2022https://doi.org/10.21203/rs.3.rs-2054316/v1
    10. Yang Wang, Kui Zhong, Bolin Shi, Houyin Wang, Longyun Liu, LuLu Zhang, Lei Zhao, Haiyan Gao. Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution. Food Quality and Preference 2022, 98 , 104542. https://doi.org/10.1016/j.foodqual.2022.104542
    11. Nantawan Therdthai. Sugar, salt and fat reduction of bakery products. 2022, 283-327. https://doi.org/10.1016/bs.afnr.2021.11.004
    12. Xuejiao Wang, Xingwei Wang, Tingting Feng, Yu Shen, Shuqin Xia. Saltiness perception enhancement of fish meat treated by microwave: The significance of conformational characteristics, water and sodium mobility. Food Chemistry 2021, 347 , 129033. https://doi.org/10.1016/j.foodchem.2021.129033
    13. Qing Guo. Understanding the oral processing of solid foods: Insights from food structure. Comprehensive Reviews in Food Science and Food Safety 2021, 20 (3) , 2941-2967. https://doi.org/10.1111/1541-4337.12745
    14. Xuejiao Wang, Niamat Ullah, Yu Shen, Zhenchun Sun, Xingwei Wang, Tingting Feng, Xiaoming Zhang, Qingrong Huang, Shuqin Xia. Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction. Trends in Food Science & Technology 2021, 110 , 525-538. https://doi.org/10.1016/j.tifs.2021.02.020
    15. Georgiana Gabriela Codină, Andreea Voinea, Adriana Dabija. Strategies for Reducing Sodium Intake in Bakery Products, a Review. Applied Sciences 2021, 11 (7) , 3093. https://doi.org/10.3390/app11073093
    16. Lucía Antúnez, Florencia Alcaire, Ana Giménez, Gastón Ares. Can sodium warnings modify preferences? A case study with white bread. Food Research International 2020, 134 , 109239. https://doi.org/10.1016/j.foodres.2020.109239
    17. Yanlei Li, Zhili Wan, Xiaoquan Yang. Salt reduction in liquid/semi-solid foods based on the mucopenetration ability of gum arabic. Food & Function 2019, 10 (7) , 4090-4101. https://doi.org/10.1039/C8FO02593B
    18. Cécile Rannou, Florence Texier, Cécile Marzin, Sophie Nicklaus, Véronique Cariou, Philippe Courcoux, Carole Prost. Effect of Salt Reduction on Children's Acceptance of Bread. Journal of Food Science 2018, 83 (8) , 2204-2211. https://doi.org/10.1111/1750-3841.14280
    19. Kathrin Schalk, Peter Koehler, Katharina Anne Scherf, . Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins. PLOS ONE 2018, 13 (2) , e0192804. https://doi.org/10.1371/journal.pone.0192804
    20. Katharina Anne Scherf, Peter Koehler. Optimization of micro-scale extension tests for wheat dough and wet gluten. Journal of Cereal Science 2018, 79 , 477-485. https://doi.org/10.1016/j.jcs.2017.12.008
    21. Antonio Raffo, Marina Carcea, Elisabetta Moneta, Valentina Narducci, Stefano Nicoli, Marina Peparaio, Fiorella Sinesio, Valeria Turfani. Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread. Journal of Cereal Science 2018, 79 , 518-526. https://doi.org/10.1016/j.jcs.2017.12.013
    22. Isabelle Bernklau, Christian Neußer, Alice V. Moroni, Christof Gysler, Alessandro Spagnolello, Wookyung Chung, Mario Jekle, Thomas Becker. Structural, textural and sensory impact of sodium reduction on long fermented pizza. Food Chemistry 2017, 234 , 398-407. https://doi.org/10.1016/j.foodchem.2017.04.188
    23. Lucía Antúnez, Ana Giménez, Florencia Alcaire, Leticia Vidal, Gastón Ares. Consumer perception of salt-reduced breads: Comparison of single and two-bites evaluation. Food Research International 2017, 100 , 254-259. https://doi.org/10.1016/j.foodres.2017.07.014
    24. Niels Röckendorf, Barbara Meckelein, Katharina A. Scherf, Kathrin Schalk, Peter Koehler, Andreas Frey, . Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring. PLOS ONE 2017, 12 (7) , e0181566. https://doi.org/10.1371/journal.pone.0181566
    25. Kathrin Schalk, Christina Lang, Herbert Wieser, Peter Koehler, Katharina Anne Scherf. Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry. Scientific Reports 2017, 7 (1) https://doi.org/10.1038/srep45092
    26. Kathrin Schalk, Barbara Lexhaller, Peter Koehler, Katharina Anne Scherf, . Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials. PLOS ONE 2017, 12 (2) , e0172819. https://doi.org/10.1371/journal.pone.0172819
    27. Jean-Baptiste Thomazo, Adam Burbidge, Benjamin Le Révérend. Frequency-Amplitude Cross Interaction during Pulsatile Taste Delivery Using Gustometers. Frontiers in Neuroscience 2016, 10 https://doi.org/10.3389/fnins.2016.00562
    28. Lucía Antúnez, Ana Giménez, Gastón Ares. A consumer-based approach to salt reduction: Case study with bread. Food Research International 2016, 90 , 66-72. https://doi.org/10.1016/j.foodres.2016.10.015
    29. Christoph Silow, Claudia Axel, Emanuele Zannini, Elke K. Arendt. Current status of salt reduction in bread and bakery products – A review. Journal of Cereal Science 2016, 72 , 135-145. https://doi.org/10.1016/j.jcs.2016.10.010
    30. Katharina Anne Scherf. Impact of the preparation procedure on gliadin, glutenin and gluten contents of wheat starches determined by RP-HPLC and ELISA. European Food Research and Technology 2016, 242 (11) , 1837-1848. https://doi.org/10.1007/s00217-016-2683-3
    31. Jake McClements, David Julian McClements. Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles. Critical Reviews in Food Science and Nutrition 2016, 56 (8) , 1334-1362. https://doi.org/10.1080/10408398.2014.970267
    32. Eva Mueller, Peter Koehler, Katharina Anne Scherf. Applicability of salt reduction strategies in pizza crust. Food Chemistry 2016, 192 , 1116-1123. https://doi.org/10.1016/j.foodchem.2015.07.066
    33. Senay Simsek, Maribel Ovando Martinez. Quality of Dough and Bread Prepared with Sea Salt or Sodium Chloride. Journal of Food Process Engineering 2016, 39 (1) , 44-52. https://doi.org/10.1111/jfpe.12197
    34. Hanne G. Masure, Ellen Fierens, Jan A. Delcour. Current and forward looking experimental approaches in gluten-free bread making research. Journal of Cereal Science 2016, 67 , 92-111. https://doi.org/10.1016/j.jcs.2015.09.009
    35. Ana Carolina Mosca, Isabelle Andriot, Elisabeth Guichard, Christian Salles. Binding of Na+ ions to proteins: Effect on taste perception. Food Hydrocolloids 2015, 51 , 33-40. https://doi.org/10.1016/j.foodhyd.2015.05.003
    36. Katharina Anne Scherf, Tabea Pflaum, Peter Koehler, Thomas Hofmann. Salt taste perception in hydrocolloid systems is affected by sodium ion release and mechanosensory–gustatory cross-modal interactions. Food Hydrocolloids 2015, 51 , 486-494. https://doi.org/10.1016/j.foodhyd.2015.05.043
    37. Carole Tournier, Manon Grass, Chantal Septier, Dominique Bertrand, Christian Salles. The impact of mastication, salivation and food bolus formation on salt release during bread consumption. Food Funct. 2014, 5 (11) , 2969-2980. https://doi.org/10.1039/C4FO00446A
    Download PDF
    Go to Journal of Agricultural and Food Chemistry
    Get e-Alerts
    Get e-Alerts

    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2013, 61, 26, 6485–6494
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf4012906
    Published June 8, 2013
    Copyright © 2013 American Chemical Society
    Request reuse permissions

    Article Views

    1038

    Altmetric

    -

    Citations

    36
    Learn about these metrics

    Article Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.

    Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.

    The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated.