CCFRA is collaborating with the University of Nottingham and the Food Processing KTN in a project to increase our understanding of the role of salt in premium plant-produced bread. The work is supported by the FSA and a consortium of plant bakers and ingredient suppliers. The project started in December 2007 and will be reported back to the sponsors by July 2008.

While bread in itself is not particularly high in salt, it forms part of our staple diet and since we eat it on a daily basis, it can contribute significantly to dietary salt intake. Salt not only contributes to developing the flavour of bread, it is also important in the process of bread making by controlling dough fermentation and development. Lack of salt can result in bread of poor eating quality with unacceptable texture and appearance.

The purpose of the project is to understand how the salt content of dough - and the bread subsequently made from it - can be reduced, and still keep the bread making process under control whilst delivering a premium quality product.