Slicing sodium from bakery products
article
The need for sodium reduction in our diet is clear to consumers, dieticians and food manufacturers. As sodium concentration has a strengthening effect on gluten, sodium reduction decreases dough mixing tolerance, dough resistance and induces dough stickiness. In particular, the latter may cause problems in mechanical processing of dough. In yeast-raised bakery products the rate of the fermentation is influenced by the salt level of the dough. Finally, NaCl or more specifically, sodium, is characterized by a highly desired salty taste. Sodium can also enhance the overall taste intensity of a product, and is able to mask off-tastes like bitterness at the same time. Because of that, sodium not only determines the saltiness of a product, but has a large impact on the overall flavor of a product. The most common strategy is to replace sodium salts by other inorganic salts such as potassium chloride.
Topics
TNO Identifier
470049
ISSN
14753324
Source
Food Science and Technology (London), 26(4), pp. 25-28.
Pages
25-28
Files
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