Salt in Baked Foods
Most bakeries think of ‘salt’ as the ingredient we add to baked goods for taste and shelf-life, but there are other sources of salt that need to be considered when looking at a salt reduction program in processed food.
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Common salt is made up of sodium and chloride. It's the sodium in salt that can be bad for your health, and has the associated risk of increasing blood pressure.
The constituent ingredients of baking powder, disodium diphosphate and sodium bicarbonate, also contribute to high levels of sodium (salt) in baked goods.
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