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ANTICIPATING THE EFFECTS OF SALT REDUCTION ON DOUGH WITH CHOPIN TECHNOLOGIES SOLUTIONS

15/10/2018 15:50

Why reduce the amount of salt in bread?

Salt is known for its seasoning and food preservation qualities. It also plays a major role in the way dough behaves during the baking process. Salt is essential to our bodies (the recommended daily allowance is 2 grams for an adult); however,
it is harmful when consumed in excess, which is the case in most Western diets. 

The baking industry’s current challenge is to reduce salt content, while at the same time preserving product quality and maintaining the flavor that consumers have come to expect.

What are the effects of salt reduction on dough properties during the bread making process?

Reduced sodium dough behaves differently throughout the production chain. Therefore, the formulation and production process must be adapted. Reduced salt content can have the following effects:

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THE SRC-CHOPIN, BRINGING PRECISION WHERE YOU NEED IT

There is no doubt that Solvent retention capacity tests (SRC) is a recognized and developing method for all soft flour product manufacturers. Additionally, every day more producers of hard wheat products are also using the SRC as a routine quality testing method.

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