Experiments with Two Crossed Treatment Factors

Abstract

The present invention relates to new and novel commercially acceptable baked dough products having a reduced sodium ion content and in which no sodium chloride or salt, as it is commonly known, has been added thereto, and yet the baked dough product will have the desired salt taste but will be free of any bitter taste characteristic of most prior salt substitutes. This result is achieved by incorporating in the dough materials prior to the baking thereof as a salt substitute a combination of potassium chloride in an amount which will impart the required salt flavor to the baked dough product and product containing undenatured lactalbumin in an amount sufficient to impart a muting or neutralising action to the potassium chloride to remove or abate the intense and disagreable bitter flavor normally imparted by potassium chloride when present in baked dough products.