Tony Davies continues his quest to find out what you all need to work more efficiently. You will remember that in the last issue, Tony introduced his survey to discover what developments were needed in spectroscopy by readers. Some of the initial responses are explored, and Tony finds that he has opened a “can of worms”.
Bread is the major contributor to Na intake in the human diet. For this reason, it is expected that lowering the amount of salt in bread may lead to a substantial reduction in the sodium intake. However, lowering the amount of salt in bread has an impact on the flavour. Using LIBS, a fast and easy-to-use method could be set up to determine Na distribution in baked bread as an innovative tool to help the development of methods to reduce total sodium content in bread.