4 ways to reduce salts in baked goods, study suggests


According to a new study published in the International Journal of Food Science and Technology, here are some recommended ways to reduce salt in baked goods. Salts are the main source of sodium in the diet.Also Read – Health Tips: Ghee Vs Oil, Why Is Ghee Better Than Other Oils? Watch the video to find

The University of Illinois study explores ways to reduce sodium in bread without sacrificing taste and leavening ability. Also read – Silicone Cookware – How Safe and Effective is it?

“Bread is one of the staple foods in many people’s diets, and people generally don’t stick to a single serving of bread,” said Aubrey Dunteman, graduate student in the Department of Science Food and Human Nutrition at the U of I., and lead author of the article. Also Read – National Nutrition Week 2021: Top 5 Nutrition Tips For Children During The Monsoon

“About 70 percent of sodium in the US food supply comes from packaged and processed foods. And the main source is actually baked goods, so reducing salt in this particular category would help drastically reduce sodium intake, ”added study co-author Soo-Yeun Lee, professor of food science at the U of I.

We can’t completely eliminate salt from our diet, but we can reduce it to a healthier level.

“Salt is an essential nutrient, and that’s why we crave it. However, we are consuming more than we should, as are sugar and fat. Salt is linked to high blood pressure and other cardiovascular disease, but it’s the amount that’s the problem, not the salt itself, ”Lee noted.

Salt is also an essential ingredient in making bread; it contributes to the structure and flavor of bread and is necessary for the proper functioning of the yeast.

Dunteman and Lee conducted an extensive review of the academic literature on sodium reduction in bread. They identified four main categories: salt reduction without any further mitigation, physical modification, sodium substitutes, and flavor enhancers.
“The most basic method is to simply reduce the amount of salt in the product. This can be good up to a point, depending on the original salt level and the equivalent in the recipe. There will always be a minimum amount of salt that you need just for the bread to work and the yeast to do its job. So this is a limited method, but it can help reduce high levels of sodium intake, ”said Dunteman.

Another method is physical modification, which involves the uneven distribution of salt in the product.

“Sensory adaptation happens when you have a constant stimulus. If the salt is distributed evenly in a slice of bread, as you take more bites, it will taste less salty because you are already adapted to the first bites. But if you have a different distribution of salt, alternating between densely and lightly salty layers, people will perceive it as more salty. So you can get the same taste effect with less salt, ”Lee explained.
A third method is to replace sodium with other substances, such as magnesium chloride, calcium chloride or potassium chloride.

“This is one of the most common methods used in industry, but it can only be used up to a point before these compounds give out a metallic taste,” Dunteman pointed out.

The fourth method involves flavor modification with flavor enhancers such as herbs and spices, or even monosodium glutamate (MSG). The researchers note that multigrain bread also provides greater salt reduction than white bread because it has more flavor on its own.

Dunteman and Lee concluded that the best approach to reducing sodium in bread would be a combination of methods.
“One of the four categories, salt reduction, is technically involved in all of them. Another category, salt replacement, is already well studied. We recommend more research into methods of physical modification, as well as the types of flavor enhancement and how to combine each of these methods with salt reduction, ”Dunteman noted.
Finally, researchers have some tips for home bakers looking to reduce sodium in their creations.

“If you want to use less salt in your homemade bread, you can try reducing the amount to 50%, if you are using widely available standard recipes,” Lee said.

“You would be surprised if the dough still rises, although the bread tastes a little different. You can also use flavor enhancers to provide the salty, flavorful, and satiating feeling you lose when you cut back on salt. But that wouldn’t help on the rise, so you can’t eliminate the salt 100 percent ”,

(With entries from ANI)


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