Encapsulation process could help bakers cut salt in breads

Findings in the Journal of Cereal Science indicate that researches were able to develop bread with half as much salt but with no impact on the perceived salty taste, thanks to an uneven distribution and size range of salt capsules.

Public health issues continue to point toward salt as a significant culprit. Thus, the food industry is looking for more way to cut salt content of products without changing taste. The new study looks into just that area for bread, with a new approach. For more details, visit the Journal of Cereal Science website at

www.sciencedirect.com

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