LML+Salt

=__**LML Salt: **__=

1. What are the benefits of salt?

· enhancing taste · acts as an antimicrobial or microbiological control agent · contributes to certain chemical reactions that create a wide variety of food characteristics · acts as a functional additive · strengthens the wheat gluten in dough, providing uniform grain and texture · increases water-binding by protein, raising yield and firming the texture

2. What are the effects on the flavor of products after adding of salt?

· Mouthfeel. Salted products were perceived as thicker or less watery. · Sweetness. Adding salt enhanced the sweetness, in some cases to a higher degree than the increase in saltiness. · Metallic or chemical off-notes. Salt often decreased or masked these flavors. · Flavor balance. Salt rounded out the balance, blended flavors together and increased the perception of flavor intensity. · Saltiness. The increase in the perception of saltiness depended on the level used and the product.