Baking & Snack - February 2010 - 72

79
sodium salt such as Premier potassium chloride from
Cargill Salt, Minneapolis, MN.
"Salt's most obvious use in bakery products, as
well as other foods, is flavor, but it has other roles,"
explained Janice Johnson, PhD, applications manager, Cargill Salt, Minneapolis, MN. "It influences
equilibrium relative humidity, better known as water
activity, to control microbial growth and spoilage,
thus lengthening shelf life.
"In bread, salt helps with the development of gluten, the proteins that contribute to structure," she continued. "It also helps control yeast growth. Without
salt, yeast grows rapidly, thereby producing more gas,
resulting in the dough expanding too quickly. As a
result, defects such as large holes and separation of the
crust can occur."
In baking applications, Premier potassium chloride functions in a fashion similar to salt in terms
of its impact on yeast and water activity. "If the formulator understands its attributes, then success is
possible," Dr. Johnson said, noting that Cargill can
leverage its expertise in food science and technology to meet customer needs. For example, potassium
chloride is noticeably more bitter than regular salt,
so the company can call in its flavor experts if taste
issues occur.
"Specifically to replace salt with Premier potassium
chloride, you have to understand where the sodium
comes from in the application," she said. In bread, it's
mostly the formulation's salt, while in cakes and cookies, the chemical leavening system is the main source.
"Then you have to figure out how much salt to remove," Dr. Johnson continued. "We
have seen good results at
25% replacement."

OUR FOCUS IS
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f1�

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SunOptaTM Soy Fiber and Pea Fiber
Barley Balance," Beta-glucan Concentrate

MultiFiberTu Blends
We offer our family of quality fibers and the
experience to help you select the right fiber for
your product and consumer.

▶ Salt not only
flavors bread but
also controls water
activity, prevents overfermentation of yeast
and strengthens the
gluten structure.

SunO p a
Ingredients Group
For more information, see Page 121

100
00 Apollo Drive,
Drive , Chelmsford , MA 01824
Toll-free: 800 353-6782
Tel: 781 276 5100
email: ingredients@sunopta.com www.sunopta.com



http://www.sunopta.com

Baking & Snack - February 2010

Table of Contents for the Digital Edition of Baking & Snack - February 2010

Contents
Baking & Snack - February 2010 - 1
Baking & Snack - February 2010 - 2
Baking & Snack - February 2010 - 3
Baking & Snack - February 2010 - Contents
Baking & Snack - February 2010 - 5
Baking & Snack - February 2010 - 6
Baking & Snack - February 2010 - 7
Baking & Snack - February 2010 - 8
Baking & Snack - February 2010 - 9
Baking & Snack - February 2010 - 10
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Baking & Snack - February 2010 - 18
Baking & Snack - February 2010 - 19
Baking & Snack - February 2010 - 20
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Baking & Snack - February 2010 - 36
Baking & Snack - February 2010 - 37
Baking & Snack - February 2010 - 38
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Baking & Snack - February 2010 - 40
Baking & Snack - February 2010 - 41
Baking & Snack - February 2010 - 42
Baking & Snack - February 2010 - 43
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Baking & Snack - February 2010 - 46
Baking & Snack - February 2010 - 47
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Baking & Snack - February 2010 - 50
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