Saltiness potentiation in white bread by substituting sodium chloride with a fermented soy ingredient

Impacts of sodium reduction and replacement using Natural Flavor Enhancer (NFE), a fermented soy ingredient, on white bread characteristic are investigated. Bread samples using only table salt or NFE as a main source of sodium were prepared and sodium levels were reduced from 10% to 50%. A trained descriptive panel (n = 13) evaluated the saltiness of these samples and found that breads made with NFE scored higher in saltiness than the corresponding sodium reduction made with table salt. In the replacement study, white bread samples were made using table salt and then replacing 25%, 50%, and 100% of the sodium with NFE. Increased levels of NFE substitution caused darkening of loaf crumb and crust. Bread volume was affected by addition of NFE. Consumer sensory analysis revealed that overall preference and overall liking were statistically similar for breads made with table salt and with 25% NFE replacement.