2020/03/05 by Diler, Guénaëlle, Guilloux, Mathieu, Lethuaut, Laurent +3
#Acceptation sensorielle #Cereal products #Contraintes technologiques #Mots-clés Produits céréaliers #Process #Procédé #Produits céréaliers #Sensory acceptance #Structuration #Structuring #Technological constraints
paper · doi:10.15454/yvwf-8k86
The pastry and bakery products are widely consumed in France, and are a strong carrier of salt, sugar and fat. These products are therefore important targets for reducing sugar, salt and fat. However, these ingredients have important technological roles: salt in bread, and sugar and fat in fine bakery products. It is therefore necessary to provide an answer to these technological, but also sensory, problems. The effectiveness of a "process" approach based on the structuring of the matrices with spatial modulation of salt has been demonstrated in the PLEASURE programme. Salt content reductions of 25% and 30% were achieved, without changing the salty perception, by creating salty spots in a pizza dough and concentrating the salt in one of the ingredients of a pizza. This programme also demonstrated the effectiveness of an enzymatic strategy to produce simple sugars from the starch in products, to obtain products “with no added sugars” without altering sweetness perception.