Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch

This study aimed to evaluate the effect of using salt agglomerates produced by waxy starch, inhomogenously distributed, on the quality parameters and saltiness perception of bread with reduced sodium content. Three treatments were carried out: control, salt content reduced by 30%, and salt content reduced by 30% with salt randomly added as agglomerates. The technological characteristics of the dough (alveograph and farinograph) and the...