How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 20 February 2018

Measuring the effects of reducing salt in bread

Low salt
Bread always contains a certain amount of salt. However, to keep up with recent headlines advising us against excessive salt consumption and its associated health risks, many bread manufacturers are lowering the salt content in their products.

Salt affects dough texture, making it stronger and less sticky. Reducing salt can play havoc with the production line, but the Warburtons Dough Stickiness System provides a quick and easy test for stickiness of a standard 0.5kg or 1kg piece of dough. It features a sample testing box into which dough samples can be placed quickly and with minimum exposure of the cut surface to the atmosphere.