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Study: Low-salt bread ‘technologically feasible’

August 31, 2009  By BakeryAndSnacks.com



Aug. 31, 2009 – Formulating breads with one quarter of current levels is possible
without detrimentally affecting the rheological properties and the
performance of the dough, says a new study from Ireland.


Aug. 31, 2009 – Formulating breads with one quarter of current levels is possible
without detrimentally affecting the rheological properties and the
performance of the dough, says a new study from Ireland.


However, total removal of salt led to significant deterioration of the dough and bread quality, write researchers from University College Cork in this month’s Food Research International. | READ MORE

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