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SALT REDUCTION IN BAKED PRODUCTS: TECHNICAL AND HEALTH ASPECTS

SALT REDUCTION IN BAKED PRODUCTS: TECHNICAL AND HEALTH ASPECTS. SALT. Salt reduction targets UK & Ireland Salt reductions achieved Results of salt monitoring survey Salt reduction commitments Effects of salt in bread and baking Ways of reducing salt. Reduction targets. IRELAND

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SALT REDUCTION IN BAKED PRODUCTS: TECHNICAL AND HEALTH ASPECTS

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  1. SALT REDUCTION IN BAKED PRODUCTS: TECHNICAL AND HEALTH ASPECTS

  2. SALT • Salt reduction targets • UK & Ireland • Salt reductions achieved • Results of salt monitoring survey • Salt reduction commitments • Effects of salt in bread and baking • Ways of reducing salt

  3. Reduction targets • IRELAND • FSAI target of 450mg sodium per 100g of bread, or 1.67% salt on 100 flour. • FSAI would like to see moves towards 400mg as in the UK, but on a voluntary basis • UK • FSA target of 400mg Na/100g bread (1g of salt per 100g bread, 1.5% salt to flour), to be achieved by 2012 • The previous target was 430mg (1.1g salt per 100g of bread, 1.6% salt to flour). Irish Grocery Channel & Consolidation

  4. Achievements • Ireland • Most large bakeries have achieved the 450mg target. On flour %, a reduction from ~1.8% to ~1.65%. • However, many small bakeries are not participating in the voluntary salt reduction program and remain at levels above this. • There is some reluctance on the part of bakeries (large and small) to move to the next stage (430mg sodium) for reasons of flavour / processing / market share. • Note a fairly high number of failed product launches of low-salt bread • UK • Largely hit the 400mg target, it was an obligation rather than a voluntary change. Partly pushed on by the supermarkets. Irish Grocery Channel & Consolidation

  5. 26/10/11 – Key Points • 1.1g per day reduction (8.1 to 7g, 2001 to 2011) in salt from food • Excludes salt from other sources (i.e. The real total is higher than 7g/day) • Half of salt consumed comes from cured meats and bread • ~19% reduction in salt in bread • Fewer organisations participating in salt reduction program now

  6. FSAI – monitoring of salt in processed foods, 2003 to 2011 • Sodium content of bread has reduced by around 19% since 2003. • Of salt consumed in processed foods, bread contributes about 22%. Meat and Fish ~30% and other categories all under 9%

  7. Salt Reduction Program 2011 – 2012Written undertakings

  8. Effects of salt in bread and baking • Campden BRI...

  9. Effects of salt in bread and baking:Campden BRI studies • Reduction in salt.... • Increase in Farinograph dough consistency, decreased stability and development • = tighter dough that lacks tolerance • Because salt reduces the solubility of gluten, making it possible to form a better gluten network., . • May require a higher flour Hagberg (less amylase = reduce activity in prover) • May require less mixing • Changes to improver (reduction in enzyme activity) • Weak flours are more sensitive to salt reduction • More effect on straight dough than on sponge and dough systems • Reduction in mould free shelf life (7 to 4 days from 2 to 0% salt)

  10. Effects of salt in bread and baking:Odlum experience • Reducing salt decreased the dough stability, and reduced the dough resilience and extensibility. It became stickier, weaker and less stretchy. This was going from 2 to 0% salt. • In bread baking, using a strong flour, we saw little effect going from 2 to 1.5% salt. This work used a Tweedy high speed mixer, and the proof time was reduced by 2 minutes at the lower salt levels. • Experimental work suggested that some type of wheat are less affected (by a reduction from 2 to 1% salt) than others. This work has not been tested commercially, but it suggests the possibility that there might be flour types more suited to low salt levels.

  11. Possible tools to help reduce salt levels in bread Ingredients Process Reduce dough temperature Review water levels Reduce mixing time Control rest time Control proof time • Reduce yeast levels • Use a strong flour & or flour with higher Hagberg level • Reduce enzyme activity (amylase) in the improver • Replace some part of NaCl with KCl • Not the preferred solution of FSAI • Use natural sours / ferments to replace lost flavour • Some sours have proprionateactivity to replace flavour and deliver mould control • Use conventional preservatives (cal-pro, vinegar etc) to control mould growth • Other ingredients (there are many)....

  12. www.valeofoods.com

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