Impact of Salt Granulometry and Method of Incorporation of Salt on the Salty and Texture Perception of Model Pizza Dough
Résumé
The aim of this study was to understand the impact of salt granulometry and themethod of incorporation on the saltiness and texture perception of model pizzadough formulated without fat. Three salt granulometries and three methods ofincorporation of salt were evaluated. Sensory methods were used to determineperceived saltiness and texture. Instrumental methods were performed to assess invitro salt release. Salt granulometry did not seem to have an influence on saltinessand texture perception, except for coarse salt that had a particular behavior.Methods of incorporation of salt did not seem to have an impact on saltinessperception. These results were correlated to in vitro salt release. Methods of incorporationinfluenced texture perception, particularly in samples made with predissolvedsalt. These results are discussed in relation to a modification of thedevelopment of the gluten network and starch gelatinization, inducing a change intextural properties. Product texture did not seem to influence saltiness perception.These findings underline the complexity of saltiness perception.