Reduce salt by up to 25% in bread products

By Nicholas Robinson contact

- Last updated on GMT

Salt reduction in bakery is key
Salt reduction in bakery is key
A salt reduction ingredient that maintains the flavour and the properties of bread dough has been developed for the bakery sector.

Salt reduction of up to 25% can be achieved with Limagrain’s new StopSalt product, without affecting the taste of the end product, claims the firm.

Key issue

“Reduction of salt is a key issue within the bakery market, even if there is disparity of the use of salt depending on each country,”​ says Limagrain marketing executive Noemie Jonnez.

Salt’s role in bread making is fundamental, she adds. It affects the taste, the gluten network, promotes the bonds between protein chains and decreases water activity by increasing ionic forces, Jonnez explains.

Issues

“Hence, decreasing the salt content may result in issues with factors such as dough hydration, handling, tolerance, the crumb structure and shelf-life,”​ she adds.

StopSalt is also no more expensive than regular salt, Jonnez claims.

Related topics: NPD, Food Ingredients, Health & Nutrition

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