Australian Institute of Food Science and Technology
Reduction of salt (sodium) in the diet is becoming a major public health strategy. Baked products, a specific target of these trends, need salt to enhance taste and to provide functional properties. We report on promising means of maintaining functional properties by substituting alternative salts, wholly or in part. Ammonium and potassium chlorides had dough strengthening effects, comparable to those of sodium chloride, compared to the no-salt control. Extent of strengthening was progressively greater with higher levels of salt addition. Salt related enhancement of dough strength was reflected in finer bread crumb structure and higher loaf volume, even for flour with a high level of fibre.