Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction

A recent study by Georges C et al investigated the dough mixing properties and sensory characteristics of white pita bread using three different types of salt (NaCl, Ag-NaCl and NaCl-KCl).

For acceptability, the “just-about-right” scale showed 0.9% normal salt (NaCl) was optimal in bread. This “saltiness” could be achieved by the alternative salts, resulting in a 60% sodium reduction without impacting negatively on the mixing and sensory characteristics of the pita bread.

Read more here.