12 January - 20 June 2016

Reducing the salt in bread

4 Dec 13

Changing bread’s texture so it is less dense can make bread taste pleasantly salty without adding more salt, according to a report from the German Research Centre for Food Chemistry published in ACS’ Journal of Agricultural and Food Chemistry.  The report suggests that making the pores in bread larger can make people perceive bread as having saltier taste.  The process could become a new strategy for reducing salt intake, which is a risk factor for high blood pressure and heart disease.  The average daily salt intake in industrialised countries ranges from 8 to 11 g of salt per day and is well in excess of the intake recommended by the World Health Organisation of only 5 g of salt per day.  Much of that salt comes from bread.  Cutting dietary salt would reduce people’s risk for developing high blood pressure and heart disease.  In this study, the influence of texture on salt intensity as well as on the velocity of sodium release was investigated.  To alter the texture of bread for the study, the researchers baked bread using different proofing times.  Proofing is when a baker lets the dough rise.  Longer proofing times lead to softer breads with larger pores.  The subjects in the study rated the fluffier bread with the longest proofing time as noticeably more salty, even though each bite actually contained less salt.  Therefore, saltiness was influenced both by the velocity of sodium release and by crumb texture.  Appropriate modification of crumb texture thus leads to enhanced saltiness, suggesting a new strategy for salt reduction in bread.

RSSL's Product and Ingredient Innovation Team, has considerable experience in re-formulating products to provide more healthy options including low salt, low sugar versions and using pre- and probiotics.  Using RSSL can help speed up your development cycle considerably.  For more information please contact Customer Services on Freephone 0800 243482 or email enquiries@rssl.com

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