Abstract This study was aimed to reduce salt intake and bake white pan bread in which the saltiness was enhanced by the salt-yeast complex. As the amount of yeast in the complex increased, the fermentation rate, and specific loaf volume decreased. Water content, pH, and hardness values did not show significant differences. All treated samples supplemented with complex showed higher salt releasing values compared to the control with raw yeast. There was a decreasing trend of salt releasing value with increasing amount of yeast in complex (p > .05). This result was consistent with our hypothesis that spatially combined salt and yeast could result in higher salt release. In sensory analysis, the crumb of 20:3 and the crust of 20:9 showed higher saltiness intensity and preferred saltiness than the control with raw yeast, respectively. In conclusion, salt-yeast complex might be a candidate technology to reduce salt content in white pan bread.

中文翻译：

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用喷雾干燥盐酵母复合物补充白面包的咸味增强

摘要 本研究旨在减少盐的摄入量并烘烤通过盐-酵母复合物增强咸味的白面包。随着复合物中酵母量的增加，发酵速率和比面包体积下降。水含量、pH 值和硬度值没有显示出显着差异。与含有生酵母的对照相比，添加复合物的所有处理样品均显示出更高的盐释放值。随着复合物中酵母量的增加，盐释放值呈下降趋势（p > .05）。这一结果与我们的假设一致，即盐和酵母的空间组合可能导致更高的盐释放。在感官分析中，20:3 的面包屑和 20:9 的地壳分别显示出比生酵母对照更高的咸味强度和偏好咸味。综上所述，