View Report Details

Salt reduction in premium bread: Understanding the influence of physical and chemical properties on stickiness, collapse and open texture

Project Code: N09026

20/08/2009

Campden BRI
Bertolazzi, R ; Speirs, C; Sahi, S; Vanbleus, C;
FPFP Ltd
Johnston, K;
University of Nottingham
Hill, S; MacNaughtan, B; Mak, C

Background

Large scale bakers find it difficult to deliver further reductions in salt content because their processes become less robust at lower salt levels especially in premium quality bread. This can result in sticky dough, the collapse of proved dough and open texture in the baked loaf. It is reported that while there are some remedial actions that can be taken, none is entirely satisfactory in solving the quality problems and achieving efficient bakery operation. This project therefore aimed to understand how salt level affects the stickiness, collapse and open texture of bread in the hope of resolving the quality issues.

Final Report

Some of the files on this site may be in a format that your computer can't read. However, you can download Readers and Viewers for the following document types below: