Effects of Sodium Chloride on Baking.

Abstract

We studied preparation of salt-free or low salt bread in order to decrease the salt intake from bread. A variety of bread of various salt levels were baked, their baking and physical properties were estimated and the following results were obtained. 1) The specific volume of bread slightly increased according to the amount of salt added to the dough and texture of bread containing above 0.5% salt were finer than those of salt-free bread. The physical properties of texture were little affected by salt, suggesting satisfactory bread may be baked without salt addition. 2) When the freeze-bake method was used, the effect of salt on bread was quite different. Although salt-free bread made from frozen dough which had been stored for two weeks at -20 degree C was almost the same as bread containing salt as far as the specific volume and appearance are concerned, its physical properties were affected by salt. The texture was softer and restoration to the original volume after pressure was applied was better in the salt containing bread. The salt-free bread was easily broken during the shearing test. For the freeze-bake method, 0.5% salt content obtained adequate quality bread.