Handling reduced–sodium dough
From August 2010 newsletter
The impetus for a reduction in dietary sodium has resulted in bread currently being produced with significantly lower salt contents than previously. However, the technologies used to handle dough means that levels of waste from reformulated doughs can be unacceptably high. Salt reduction leads to changes in dough structure, which can manifest as "stickier" doughs that cannot be mechanically handled at high speed.
The techniques for measurement of dough handling properties under conditions reflecting commercial processing have not been fully developed to date. In recognition of this our members are supporting a post–graduate research studentship, which will be managed by us at the University of Birmingham. This study will characterise dough handling processes and identify routes to minimise the effects of reduced salt content on dough.
Funding is provided through the Campden BRI Club mechanism, which allows co-operating companies to make contributions towards the costs of the work. These contributions are more than matched by the Engineering and Physical Sciences Research Council, making this a very cost effective way to carry out research. The full results of the research will belong to the Club members.
For further information, including how to get involved in The Dough Handling Club:
Contact: Charles Speirs