Reducing salt levels in bread

On–going member–funded research is investigating the production of reduced–salt white bread, with the aim of meeting demands to reduce levels in bread to 1 g/100 g final product. Both final product quality and processing difficulties are potential issues. Substitution of sodium chloride with potassium chloride gave loaves with no significant difference in loaf volume. However, there were differences in crumb structure that resulted in the bread produced with sodium chloride appearing whiter.

In large scale processes, reducing salt levels results in dough handling issues and a decrease in efficiency. Reproducing these effects in pilot scale trials is a challenge. Although parameters such as water, temperature and mixing energy have a greater influence on dough handling and bread quality than salt does, when these are tightly controlled (as they are in plant bakeries) the effect of salt becomes important. Test baking involves producing small batches, whereas in plant baking, whilst dough is mixed in batches, the rest of the process is continuous and small adjustments can readily be made to ensure a consistent product.

Consequently protocols that more closely match industrial conditions will enable long term solutions for processing lower salt doughs.

Contact: Charles Speirs
+44(0)1386 842284
charles.speirs@campdenbri.co.uk

Technological effects of salt reduction in no-time white bread (RD326)

For a copy of the full report send an e-mail to auto@campdenbri.co.uk with the subject line: send RD326