TECHNOLOGICAL FUNCTIONS OF ADDED SALT IN BREADMAKING

Abstract

Natrium chloride of commonly known ‘salt’ is one of the basic ingredients in most of the food products, being considered for its properties concerning the physico-chemical and sensory attributes of the final products. Taking into account its complete function, salt could influence also the activity of added water in products matrix, concluding to a much more restrictive control of the technological process, with the aim of preventing the negative effects that could occur. The purpose of the current paper is to analyze the technological functions of salt as ingredient in the process bread making, the levels of salt added in bread products, propose a series of strategies for reduction of amount of salt added and to highlight a sort of future trends that could be considered for future research.