sub4salt to Reduce Sodium in Bakery Products
The function of salt in bakery products is mainly the regulation of the fermentation process and to create the desired taste characteristics. Without salt the dough will not rise properly.
07/02/08 A major source for our salt uptake is bread. sub4salt Jungbunzlauer´s new salt substitute is offering a sodium reduction of up to 35% in bread and other baked products without losses in taste and processing properties. The central part of the daily salt uptake of 12 g per day in western diets comes from processed foods. This is the double or triple amount of salt that is said to be healthy.
The function of salt in bakery products is mainly the regulation of the fermentation process and to create the desired taste characteristics. Without salt the dough will not rise properly! Furthermore salt is improving the browning of the final bread product. In trials replacing salt with sub4salt sodium was reduced up to 35% without any negative effect on functional properties or taste.
