Bread

Bread is high in sodium, as an effect of the baking process. Salt is not added to season or directly flavour bread.  Salt controls yeast – it affects fermentation. Fermentation affects flavour but it also affects rise, which affects the size of the loaf and the production line; it also has a chemical effect on …

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Too Much Salt

Salt (sodium chloride) is a chemical agent used to cook or process food. Saltiness is regarded as one of 5 main tastes. (Scientists have not, as of 2018, identified a distinctive taste receptor for salt.)  Sodium is an essential nutrient – there are illnesses associated with a deficiency.  Consuming more sodium than the minimum has …

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