7 Mar 2017

Salt in bakery, more than a matter of health

7 Mar 2017

Salt in bakery, more than a matter of health

These days, there is a lot of contention about the use of salt in bakery. But it’s easy to overlook the fact that salt is an essential ingredient in the baking process. Besides flavouring the bread, salt has a positive influence on the protein interaction resulting in a stronger dough with better machinability.

Although salt in small doses is vital for life – it is part of the mechanism that keeps fluids in the body at the right pH level – too much of it can have a negative impact on the human body. It’s been linked to high blood pressure, increased heart disease and kidney overload, which all result from consuming too much salt. With a worldwide average of 9 grams of salt per capita per day, we consume roughly twice as much as the recommended doses (5-6 g), and six times more than we physiologically need (only 1.3 g). 

But it’s easy to overlook the fact that salt is an essential ingredient in the baking process. Besides flavouring the bread, salt has a positive influence on the protein interaction resulting in a stronger dough with better machinability. In addition, it also controls the fermentation of the yeast. It also plays a role in offering a better texture and extending shelf life. It is generally agreed that a reduction of up to 10-15% can be made without salt replacement, but when more than that, a combination of salt replacers and enhancers needs to be used to compensate the taste and dough rheology functionalities of salt. 

Interested in how Puratos can support you with reducing salt in your bakery? Contact your local Puratos representative for more information.