Strategies for Reducing Sodium Intake in Bakery Products, a Review

Nowadays, the dietary sodium chloride intake is higher than daily recommended levels, especially due to its prominent presence in food products. This may cause an increase of high blood pressure leading cardiovascular diseases. Cereal products, and particular bread, are main source salt human diet. However, a critical ingredient bread making, reduction can have negative impact on quality. review focuses physiological role chloride, effect body legislative recommendations consumption. Moreover, it presents effects making from technological sensory point view different options for foods focusing bakery It be concluded that while maintaining dough rheological properties, yeast fermentation rate, quality through loaf volume, color, textural characteristics difficult achieved chloride’s multifunctional bread-making process. Several strategies been discussed, replacement with other type salts, dry sourdough flavor enhancers.