Combination reducing the amount of salt, physical changes, sodium replacements, and flavor enhancers are the best way to reduce sodium in bread without sacrificing flavor and rising ability. That’s according to a new study from the University of Illinois, which aims to shed light on reducing salt as a major source in the diet of American adults.
Most people in the United States consume too much salt; American adults typically eat twice the daily amount recommended by the Dietary Guidelines. Bread may not seem like an obvious culprit, but due to its high consumption and relatively high salt content, Bakery products They are an important source of sodium in the diet.
“Bread is one of the staples in many people’s diets, and people generally don’t stick to a single serving of bread,” explained Aubrey Dunteman, a graduate student in the Department of Food Sciences and Human Nutrition at the University of Illinois, and lead author of the paper.
The role of salt in the diet
Salt is an essential ingredient in making bread; It contributes to the structure and flavor of bread, and is necessary for the proper functioning of 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 additional mitigation, physical modifications, sodium replacements, and flavor enhancers.
“That 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 it’s a limited method, but it can help reduce high levels sodium intakeDunteman said.
“Salt is a an essential nutrient, and that’s why we long for him. But we consume more than we should, just like sugar and fat. “Salt is linked to hypertension and other cardiovascular diseases, but the problem is the amount, not the salt itself,” he continued.
Balance of flavors
Another method of salt reduction is physical modification, which involves an uneven distribution of salt in the product. The sensory adaptation This is what happens when you have a constant stimulus. If the salt is evenly distributed on the slice of bread, the more bites you take, the less salty it will be because you are already used to the first few bites.
A third method involves replacing sodium with other substances, such as magnesium chloride, calcium chloride or potassium chloride. “This is one of the most widely used methods in the industry, but you can only use it up to a certain point before you get a metallic taste from these compounds,” notes Dunteman.
The fourth method involves modifying the taste flavor enhancers such as herbs and spices, or even monosodium glutamate (MSG). The researchers point out that multigrain bread also allows for a greater reduction in salt than white bread, as it has more flavor on its own.
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