The impacts of salt reduction strategies on technological characteristics of wheat bread: a review

Increased consumption of sodium is considered as the leading cause of cardiovascular disease and hypertension. Processed foods like bakery products are considered as the main source of sodium intake. Regarding the high consumption ratio of wheat bread, it is counted as the main contributor of sodium...

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Published inJournal of food science and technology Vol. 59; no. 11; pp. 4141 - 4151
Main Authors Pashaei, Mitra, Zare, Leila, Khalili Sadrabad, Elham, Hosseini Sharif Abad, Amin, Mollakhalili-Meybodi, Neda, Abedi, Abdol-Samad
Format Journal Article
LanguageEnglish
Published New Delhi Springer India 01.11.2022
Springer Nature B.V
Subjects
Amino acids
Bakery products
Bread
Cardiovascular diseases
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Food intake
Food processing
Food safety
Food Science
Hypertension
Nutrition
Processed foods
Reduction
Review
Review Article
Salt
Salts
Sensory properties
Sodium
Wheat
Salt
Dough
Reduction
Rheology
Texture
Wheat bread
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Summary:Increased consumption of sodium is considered as the leading cause of cardiovascular disease and hypertension. Processed foods like bakery products are considered as the main source of sodium intake. Regarding the high consumption ratio of wheat bread, it is counted as the main contributor of sodium intake by the European food Safety Authorization and World Health Organization. Consequently, its salt reduction is considerably important to postpone adverse effects induced by sodium. Salt is used in wheat bread as a technological and sensory improver. Different salt reduction strategies (e.g. sodium free mineral salts, hollow salts, uneven salt distribution, amino acids and plant based salt boosters) had been assessed to reduce the sodium content in wheat bread. Despite their potential efficiency to partially imitate the technological and sensorial characteristics of salt in wheat breads, challenges also existed which may restrict their consumption level. Considering the importance of wheat bread in our daily diet, its high sodium content and the critical role of salt in its technological characteristics this study is aimed to review the influence of different salt reduction strategies in wheat bread from technological perspective.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
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ObjectType-Review-1
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-021-05263-6