Sodium reduction technologies applied to bread products and their impact on sensory properties: a review

Abstract

Chronic overconsumption of sodium has led to its designation as a nutrient of public health concern. While the current adequate intake (AI) of sodium is set at 1.5 g per day, the average daily intake for Americans ages one and up is currently above 3.5 g, leading to an increased risk of health conditions such as hypertension and cardiovascular disease (CVD). Due to the prevalence of daily bread consumption and the moderately high sodium content that accompanies it, bread has become a major contributor to dietary sodium intake. Still people seem to associate foods higher in sodium content, such as processed meats and frozen foods, as the main way to limit sodium consumption, and therefore, overlook the contribution made by regularly consuming bread. This review focuses on recent research detailing methods that are being implemented in attempts to reduce the sodium content of bread products. Included literature examined the perspective of sensory feasibility and on identifying gaps in knowledge surrounding viable strategies for producing reduced-sodium breads. Sodium reduction technologies discussed include methods in the areas of salt removal, physical modification, salt replacement and flavour modification.

Creating foods for older adults: Emotional responses and liking of microwave‐assisted thermal sterilization processed meals

“…The high degree of flavor retention in MATS‐processed foods can lead to a perception of higher saltiness suggesting that meals processed in this way could be used as a salt reduction strategy while preserving sensory appeal (Tang, 2015). At present, various strategies have been suggested to reduce salt in foods (Dunteman et al., 2021; Kilcast & Ridder, 2007; Mitchell, 2016). They include addition of umami and trigeminal boosting ingredients (Guinard et al., 2016; Halim et al., 2020; Spencer & Guinard, 2018; Spencer et al., 2018), and addition of herbs (Ghawi et al., 2014; Mitchell et al., 2013).…”

Sodium reduction in foods: Challenges and strategies for technical solutions

“…In doing so, the hydrated gluten network forms stronger matrices that can hold starch granules, fibers, and gas bubbles. Sodium also influences proofing time, dough elasticity and extensibility, and the amount of free water (Diler et al., 2016; Dunteman et al., 2021). The ability of salt ions to change the surface charge of proteins is also important for the stability of emulsion‐based foods, where proteins act as emulsifiers at the interface of oil and water surfaces.…”

Recent advances in the technology of quick‐frozen baozi: a review

“…However, chronic overconsumption of sodium has led to its designation as a nutrient of public health concern. People seems to associate foods higher in sodium content, such as processed meats and frozen foods (Dunteman et al ., 2021). Sugar at low levels (4–6%) is considered as stabilisers in frozen dough, which enhances yeast’s growth before freezing (Bae et al ., 2014; Huang & Miskelly, 2016c; Yu et al ., 2020).…”