Applications - Bakery

Salt is an essential ingredient in all bread products and is the principal source of the relatively high sodium content of these products. Bread contributes as much as 30% of the sodium intake derived from processed foods in a typical American diet.

In white pan bread a level of 2.1% salt (flour basis) has been found to be optimal for flavour development. Highly flavoured and sour varieties require higher levels for optimum flavour enhancement.

Replacement of NaCl by SOLO® low sodium sea salt can significantly reduce the sodium level whilst preserving consumer acceptance.

Salt function in bread
Function
  • "Rounds-out" or enhances other flavours
  • Controlling the rate of fermentation of yeast-leavened products
  • Controls the rate of undesirable micro-organisms and the development of undesirable “wild” types of yeast which would lead to uncontrolled fermentation rates and variable products.
  • Salt has a strengthening effect on the gluten in bread dough which helps ensure good dough handling properties and it reduces the dough water absorption rate as well.

Replacement
Replacement of NaCl with SOLO® results in no significant differences in:

  • taste
  • aroma
  • loaf volume and symmetry
  • grain or texture
  • whether form or free

Sodium Chloride in solution extends dough mixing time in batch dough systems. To avoid excessive mixing time the more rapidly dissolving property of SOLO® means it can be added towards the end of the mixing process which will slightly shorten mixing and or dough development time.

Further adjustments to the dough:

  • use 5-10% less yeast with possible reduction in sugar
  • about 10% shorter proofing time - resulting in increased efficiency

Bread, buns, rolls
SOLO® can be added as a direct replacement for salt with minor process modifications in the level of yeast, yeast food or sugar.

In lean white doughs, some sensitive people may detect a bitter taste originating mostly from the potassium. This is, however, in most cases not a detectable problem when the bread is not eaten plain. The problem can be avoided by reducing the substitution ratio below 1:1.