Texture in a baked grain product is multidimensional, with influences including proofing times, gluten structure, and even salt.1,2,3 The texture of a baked product may greatly influence a consumer’s sensory experience of chewing, tasting, and swallowing that product, otherwise known as “mouthfeel.”4 More specifically, texture may also play into the consumer’s perception of saltiness of the product.5
Salt influences the texture of a baked product; for example, varying the amount of sodium used in a baked product may result in either a harder or softer texture.6 “Gluten will start seeking out other gluten proteins,” says Janice Johnson, Ph.D., Technical Service at Cargill.7 “What that does is give order and structure to [the product], and the more order and structure there is, the more firm the product will be.”8 For example, Johnson explains that a muffin may be crumbly and fall apart, while a piece of bread has a great network of gluten structure that gives it more strength.9 Manipulating the salt used in a recipe may result in a crunchier crust on bread, affect the pull of the bread in a soft center, or provide roughness.10
To read the rest of the story, please go to: Cargill Salt InPerspective™
