IMPACT OF SALT GRANULOMETRY AND METHOD OF INCORPORATION OF SALT ON THE SALTY AND TEXTURE PERCEPTION OF MODEL PIZZA DOUGH

The aim of this study was to understand the impact of salt granulometry and the method of incorporation on the saltiness and texture perception of model pizza dough formulated without fat. Three salt granulometries and three methods of incorporation of salt were evaluated. Sensory methods were used to determine perceived saltiness and texture. Instrumental methods were performed to assess in vitro salt release. Salt granulometry did not seem to have an influence on saltiness and texture perception, except for coarse salt that had a particular behavior. Methods of incorporation of salt did not seem to have an impact on saltiness perception. These results were correlated to in vitro salt release. Methods of incorporation influenced texture perception, particularly in samples made with pre-dissolved salt. These results are discussed in relation to a modification of the development of the gluten network and starch gelatinization, inducing a change in textural properties. Product texture did not seem to influence saltiness perception. These findings underline the complexity of saltiness perception.