Changing texture of bread could help reduce salt intake, say scientists

Changing the texture of bread to make the pores larger enhances saltiness, without adding more salt, according to a new study reported in the American Chemical Society’s (ACS) Journal of Agricultural and Food Chemistry.

Researchers from the Hans-Dieter-Belitz-Institute for Cereal Grain Research baked bread using different proofing times to analyse interactions between sodium and wheat bread ingredients.

They found that longer proofing times lead to softer breads with larger pores, which were rated as saltier in taste, even though each bite actually contained less salt.

"Appropriate modification of crumb texture thus leads to enhanced saltiness, suggesting a new strategy for salt reduction in bread," the researchers concluded.

Peter Koehler and colleagues noted that, on average, people in industrialised countries consume twice as much salt each day, compared with the levels recommended by the World Health Organization.

Most of this salt comes from bread, which is one of the world’s most ubiquitous foods.

Reducing salt consumption could help reduce the risk of developing high blood pressure and heart disease.

Scientists have tried various methods, such as using salt substitutes; however, sodium-reduction efforts have been inconsistent.

Altering the texture of cheese and gels has previously shown that a product can taste salty even if salt content is reduced, so Koehler’s team tested this technique with bread.

The research was funded by the Research Association of the German Food Industry (FEI), the AiF and the German Ministry of Economics and Technology.

With more than 163,000 members, ACS is a scientific society providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences; it operates in Washington, D.C., and Columbus, Ohio.

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Image: The study found that bread baked at longer proofing times has a softer texture with larger pores. Photo courtesy of David Arellano.