salt reduction in the bread industry - lallemand baking · why the fuss ? •excessive salt leads...
TRANSCRIPT
Salt Intake: Worldwide
• Total salt (NaCl) intake: 10-15 g/day for adults
• WHO recommendation : Max intake of 5g NaCl /day for adults
• Most sodium is found in processed foods eg. foodstuffs with high (> 1000 mg / 100 g) NaCl content: snacks,
sauces, cheese etc.
Why the Fuss ?
• Excessive salt leads to increased risk of stomach cancer, kidney failure, dehydration, high blood pressure and hypertension, which in turn can contribute to heart disease and strokes
• High dietary salt intake is estimated to cause about a third of all hypertension
Major Underlying Factors causing Death - Worldwide
0 2 4 6 8
Raised Blood Pressure
Tobacco
High Cholesterol
Underweight
Unsafe sex
Millions of Deaths Developing regions
Millions of Deaths Developed regions
Raised BP is responsible for 62% of all strokes and 49% of Heart Disease (Ezzati et al. Lancet 2002:360:1347-60)
Possible result if NaCl intake is reduced
Salt intake 5-6g / day
Stroke 24%
CHD 18%
Worldwide approx 2.5 million deaths prevented / annum
Source: HE & MacGregor Hypertension 2003;42:1093-99
Salt reduction strategies
• Challenges caused by reducing salt can be overcome through different strategies (process and recipe adjustment):
– Define mixing energy based on protein and salt content
– Stronger flour
– Control dough temperatures ex mixer and proof time
– Smaller mixes
– Breeding for increased process tolerance
– Salt replacers (Lallemand )
Consumer acceptability
• TASTE and FLAVOUR remain most important challenge
TOO MUCH • Salty
TOO LITTLE • Flavourless • Insipid