Scientists working on low-salt bread

08/27/2009 | FoodNavigator

Scientists believe they can create bread with one-quarter the amount of salt found in current formulations, though total removal of salt caused significant deterioration in the quality of the dough and bread. "The results of our study indicate that the production of bread containing lower salt levels is technologically feasible, but that the taste of the bread needs to be improved," researchers said.

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