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Altering texture helps reduce salt content in bread, researchers say
date:Nov 22, 2013
the study, scientists have baked bread using different proofing times and found that the fluffier bread with the longest proofing time as more salty, although each bite contained less salt.

Longer proofing times leads to softer breads with larger pores.

Appropriate modification of crumb texture leads to enhanced saltiness, suggesting a new strategy for salt reduction in bread, the researchers said.

The study received funding from the Research Association of the German Food Industry (FEI), the

12/25 05:42