Researchers Find Formula to Reduce Sodium in Bread

A new low sodium bread dough formula has been developed by researchers from the University of Manitoba and Canada Bread. The sodium content of the bread baked by the researchers was reduced to 380 mg/100g with the new formula, down from an average of 450 mg/100g sodium in regular breads in Canada. They studied how varieties of wheat performed in low sodium dough formulas and are looking into enzyme technologies and how the use of enzymes may affect the dough, and thus in the sodium levels in bread. To read more, click here