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1 .This is Scientific American's 60-Second Science. I'm Karen Hopkin. This'll just take a minute.
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2 .Plan on breaking bread with friends and family this holiday season, but worried about the salt?
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3 .Well, chemists may have come up with an enlightening solution.
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4 .They've discovered that bread that's more airy tastes saltier.
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5 .The finding is in the Journal of Agricultural and Food Chemistry.
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6 .There's sodium chloride in everything we eat.
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7 .It enhances flavor and improves the shelf life of foods.
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8 .But too much salt can contribute to hypertension, and baked goods top the list of offenders.
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9 .So can we cut back on sodium without saying no to dinner rolls?
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10 .To find out, researchers hit the kitchen and they whipped up some loaves with the same amount of salt but with different textures.
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11 .By adjusting how long they allowed the dough to rise, they made breads that were either fine-grained and dense or more porous and light.
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12 .And they found that volunteers rated the fluffier bread as tasting more briny.
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13 .By collecting samples of their subjects' spit, the researchers determined that bread with larger pores releases its sodium faster when it's chewed.
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14 .It's that rush of sodium that makes salt a mouthwatering saline sensation, even if there's less of it.
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15 .Thanks for the minute, for Scientific American 60-Second Science. I'm Karen Hopkin.
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