Dal Create a good durum wheat bread for 90 days

(ANSA) - ROME, JULY 14 - A good bread for 90 days that keeps the chemical-physical sensory and shelf-life characteristics intact: this is the Council's challenge for research in agriculture and analysis of the agricultural economy (Crea - Cerealicoltura e Colture Industriali) which made a low-sodium durum wheat product, i.e. obtained by reducing the cooking salt in the dough. The study was published in the "Foods" magazine. The experimentation is part of the project "Use and evaluation of fibers and nutraceutical substances to obtain healthy bakery products" and funded by the Sicily Region. Starting from the consideration that bread is the most consumed food and that brings in our diet the greatest quantity of sodium chloride (NaCl - the traditional cooking salt) with possible "negative consequences for health", the researchers worked with the intent to obtain a bread low in sodium, but rich in taste.

The study, carried out in collaboration with Crea-Olivicoltura, Frutticoltura and Citrus, the Universities of Catania and Palermo and the industrial bakery "Cooperativa Agricola Valle del Dittaino" in Assoro (Enna), concerned a technological solution that involves the use of an underground sea salt from the Chilean Atacama desert and containing a low percentage of sodium (35% less than traditional salt), 30% of KCl (potassium chloride) and traces of other salts and minerals that give flavor. Crea reports that it is "a functional healthy food, which can boast of claims" with reduced sodium content "and" with very low sodium content ", as it respects the European specifications foreseen on the label" (ANSA).