COMPOSITIONS AND METHODS FOR REDUCED LEAVENING TIME AND SODIUM CONTENT IN DOUGHS COMPRISING MICRON-SIZED SALT PARTICLES ADHERED TO A CARRIER
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United States of America
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Issued Date -
Mar 6, 2025
app pub date -
Sep 5, 2024
filing date -
Sep 5, 2024
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Abstract
Doughs for baked goods produced with low sodium salt compositions comprising salt particles adhered to a bulk carrier in specified proportions and methods of producing same of the present invention are improved over prior alternative doughs by having less sodium content per serving and a reduced proofing, leavening and/or overall bake time when compared to doughs prepared with traditional salt.
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