Salt, as you know, raises blood pressure and increases your chance of heart attacks and strokes. If you happen to be a loaf of bread, though, it toughens your dough and improves your handleability during processing. It gives you a pleasingly fine texture, and controls the fermentation of your yeast, causing you to rise bang on time. Which is why businesses like Pioneer are becoming so exercised about the government’s salt reduction targets for bread of 400mg of sodium per 100g by 2016, and 370mg sodium per 100g by 2018. Bread currently contains between 470mg and 520mg per 100g, and lower than that it is pretty tricky to go, say Pioneer. You can, theoretically, substitute salt with potassium chloride, but that is a heck of a lot more expensive and leaves a metallic taste in the mouth.
Comment: On the upside, though, reducing salt in bread could help prevent 2,000 fatal strokes and 3,000 deaths from heart disease every year.