economics

April 30, 2010

Will Low-Salt Pretzels Taste Just as Good?

Filed under: Uncategorized — ktetaichinh @ 4:07 am
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Food companies say sodium reductions pose other challenges, too. Sodium acts as a preservative, and removing it can speed the growth of mold. In baking dough, for instance, sodium is a key ingredient in the leavening process and helps sustain the balance of water, General Mills’ Ms. Crockett said.

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