BREAD FLAVOURS THEIR BENEFITS AND COMMERCIAL VALUE

BREAD FLAVOURSTHEIR BENEFITS AND COMMERCIAL VALUE

TASTING WITH YOUR NOSE

Introduction: Taste Smell

Salt reduction in bread Bread flavourings

What about smell?

„The sensation from stimulation of olfactive nerves by volatile materials „

80% of flavour via the noseSmell remains a dominant concern in

determing consumer preference

Smell = Flavouring

Salt reduction in bread/cereals

Excess intake of salt leads to hypertension and thereby the risk to suffer from cardioviscular diseases

Recommendations from WHO to reduce salt intake less than 5gr/day

Bread is one of the highest salt containing food

Functions of salt in bread

Influences dough properties

Influences the colour of the crust

Influences the gluten matrix

Provides a fresher shelflife of the crust

Influences the taste of the crust

Salt/sodium reduction less taste?

Options:- Other salts: KCl, NH4Cl, etc = Off-taste- Yeast extracts- Flavourings Flavouring provides interaction between the 5 senses Therefore:

Flavourings/smell enhances the salt

experience

Bread flavourings facts and figures

Flavourings are powder flavours; spraydried- Excellent mixing properties in powder mixtures- Good partitioning in the doughCreation of different bread flavouring for a total Bread flavour profile:- Bread Flavouring type Crust- Bread Flavouring type Crumb- Bread Flavouring type Malt- Bread Flavouring direction fresh fruity- Bread Flavouring direction fermented

Taste is smelling with your nose

All is based on interaction between

Taste - Smell – Flavouring

Our Bread Flavour Powders

Enhance the full bread flavour

Upgrade low-budget products

Mask off-flavour of salt replacers

Facilitate consumer acceptance of salt reduction

Give bread products a fresh bread flavour, even after being

frozen

THANK YOU