1. BREAD FLAVOURS THEIR BENEFITS AND COMMERCIAL VALUE

2. TASTING WITH YOUR NOSE Introduction: Taste Smell Salt reduction in bread Bread flavourings

3. What about smell? „The sensation from stimulation of olfactive nerves by volatile materials „ 80% of flavour via the nose Smell remains a dominant concern in determing consumer preference Smell = Flavouring

4. 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

5. 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

6. 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

7. Bread flavourings facts and figures Flavourings are powder flavours; spraydried - Excellent mixing properties in powder mixtures - Good partitioning in the dough Creation 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

8. Taste is smelling with your nose All is based on interaction between Taste - Smell – Flavouring

9. 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

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