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Cut Salt And Sugar In Bread Recipes By Using Novel “Layering” Technique

July 17, 2012: 12:00 AM EST
Dutch scientists have found that bakers can add up to 25 percent less salt or sugar to bread recipes without loss of flavor by introducing the ingredients in layers or stripes. The technique intensifies the flavor, despite the smaller amounts of salt or sugar. The researchers say the key is the contrast between very salty and less salty (or very sweet and less sweet) areas: it causes the taste to register more intensely in the brain. The technique might be accomplished, for example, by making a loaf of bread with a mix of a saltier dough with a less salty dough. Overall, less salt is used though the flavor is just as satisfying, and healthier.
Pat Hagan, "Could using LESS salt be bad for your health", Daily Mail, July 17, 2012, © Associated Newspapers Ltd
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