Reformulation in the bakery production – Reduction of the salt content in the products

Reformulation in the bakery production – Reduction of the salt content in the products 1200 801 Martina Dušková

University of Chemistry and Technology, Prague in cooperation with bakery BEAS started a recipe alteration development of the traditional bakery products with the target of reducing the salt content to the technological and sensory acceptable minimum. Research takes place in the bakeries Choustníkovo Hradiště and Lično on the fermentors with DIOSNA starter cultures, whose supply are ensured by us.

Excessive consumption of salt has negative impacts on human health. The world health organization is recommending a maximal content of salt (NaCl) in bread and baked goods 1,2 g per 100 g of the product. However, in the Czech Republic, the level is between 1,5 – 2,5 g per 100 g of the product. With this result, the Czech Republic is ranked among the top with the salt content in the products in Europe.

Sodium chloride is affecting not only saltiness but also emphasizes the overall taste of the product. Reducing the amount of sodium chloride is restricted by the requirements of the technologies as well as by the habits of the end consumer.

Besides better nutritional composition, the advantage of salt content reduction is lower usage of yeast, and thus reducing costs for the ingredients. Furthermore, the structure of the products is softer, accessibility of nutritionally important substances increases as well as the protection against the mold of the products. Ongoing research is proving, that salt can be very well substituted by fermentation processes, and by that achieving fuller taste with lower salt content. Noticeable effect during this recipe alteration has baked goods produced from aroma degree (bread, wheat baked goods) and from wheat sourdough (wheat baked goods). A good effect is reachable also with the rye sourdough (bread).