I have a very technical question concerning salt used in making bread. I know that high sugar content can retard yeast and that is why osmotolerant yeasts are used in these situations. Does salt act in the same way to retard yeast (i.e., increasing osmotic pressure)? More specifically, are the effects of salt on yeast and gluten a function of the sodium ion in the salt, or are they a function of the overall ionic concentration of the sodium and chloride ions (“ionic strength”) in the dough?

The reason I am asking is whether “lite salts” (blends of sodium and potassium chloride) in the same amount produce a comparable effect on the yeast and gluten. I want to reduce the sodium content of the breads, but do not want to cause the effects mentioned above. I have tried researching this question online, but I have yet to find an answer.

Thank you.

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