The subjects in the study rated the fluffier bread with the longest proofing time as noticeably more salty, even though each bite actually contained less salt
Reducing the salt in bread without losing saltiness, thanks to a texture trick
Want to make bread taste pleasantly salty without adding more salt? Change the bread’s texture so it is less dense, say scientists. They report in ACS’ Journal of Agricultural and Food Chemistry that simply making the pores, or holes, larger can make people perceive bread as having saltier taste. The process could become a new strategy for reducing salt intake, which is a risk factor for high blood pressure and heart disease.
