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Abstract

One aspect of the present invention relates to the use of a sulphate compound to improve the handling properties of a flour-based dough containing a reduced level of sodium. The use of the sulphate compound in accordance with the invention reduces dough stickiness and/or improves dough strength. Examples of suitable sulphate compounds include calcium sulphate, magnesium sulphate, sodiumsulphate, potassium sulphate, ammonium sulphate and sulphuric acid. Another aspect of the invention concerns a method of preparing a low sodium flour based dough, said method being characterized in that (i) the sulphate compound is incorporated in the dough in a concentration of 5-75 mmole per kg of flour, with the proviso that if the sulphate compound is not calcium sulphate, said sulphate component is incorporated in the dough in a concentration of at least 5 mmole per kg of flour and with the proviso that if the sulphate compound is calcium sulphate and if said calcium sulphate is incorporated in a concentration of less than 5 mmole per kg of flour, the method additionally comprises the addition of at least 0.1 mmole of an edible acid per kg of flour, and in that (ii) sodium chloride is incorporated in a concentration of 0-1.6% by weight of cereal ingredients.

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First Claim