In the Dough - Lesaffre November 2019 - 3

RESEARCH
SHOWS A
STRONG DOSEDEPENDENT
RELATIONSHIP
BETWEEN
CONSUMING TOO
MUCH SALT AND
RAISED LEVELS
OF BLOOD
PRESSURE. (CDC)

reduction and can bring a
dough back to that of a fullsodium system with only a
slight impact on the stability
of the flour.
For comparison purposes,
a dough using full sodium
exhibits qualities of low
extensibility, elastic and low
stickiness. At 25% reduced
sodium and the addition
of Accent 6500, a dough
will exhibit qualities of low
extensibility, some elasticity
and low stickiness. At 45%
reduced sodium and the
addition of Accent 6500,
dough will exhibit qualities
of medium extensibility,
reduced elasticity and some
stickiness. Comparisons

between the crumb
structure of full-sodium
and reduced-sodium
versions using Accent
6500 also demonstrate few
differences.
Accent 6500's ingredient
statement reads, "calcium
carbonate, citric acid and
Vitamin D," providing bakers
a way to offer superior
clean label bakery products
with reduced sodium and
supplemental calcium. The
Kosher-certified product
reduces sodium content
with no detrimental impact
to flavor.

THE WORLD HEALTH
ORGANIZATION
RECOMMENDS ADULTS
CONSUME 2,000 MG
PER DAY. (WHO)



In the Dough - Lesaffre November 2019

Table of Contents for the Digital Edition of In the Dough - Lesaffre November 2019

In the Dough - Lesaffre November 2019 - 1
In the Dough - Lesaffre November 2019 - 2
In the Dough - Lesaffre November 2019 - 3
In the Dough - Lesaffre November 2019 - 4
In the Dough - Lesaffre November 2019 - 5
In the Dough - Lesaffre November 2019 - 6
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