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Salt reduction in premium bread: Understanding the influence of physical and chemical properties on stickiness, collapse and open texture
Project Code: N09026
Bertolazzi, R ; Speirs, C; Sahi, S; Vanbleus, C;
University of Nottingham
Hill, S; MacNaughtan, B; Mak, C
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.
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