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

Application of inulin in bread: A review of technological properties and factors affecting its stability

“…Furthermore, damaged starch absorbs more water than intact one; consequently, it can affect the inulin stability (El Khoury et al, 2018 ). Since the increase in pH affects the stability of inulin, the addition of salt together with the strengthening of the gluten network (Pashaei et al, 2021 ) can reduce the water activity and the activity of microorganisms in the dough pH, especially yeast and lactic acid bacteria, and increase the stability of inulin. In addition, salt reduction may increase yeast activity, which may lead to increased consumption of free sugars and decreased stability of inulin.…”

Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride

“…Considering the impact of fermentation type on crust color analysis of wheat bread, no significant difference has been found ( p ≥ .05). However, the crust color is deeply dependent on the Maillard reaction products (Pashaei et al., 2021) and despite the facilitating mechanism of MFSD in providing the substrate of the Maillard reaction (Thiele et al., 2002), it seems that ascending activity of lactic acid bacteria in the presence of KCl may even lead to a decrease in substrate of Maillard reaction with no significant impact in appearance perception of the final product ( p ≥ .05). Increasing the amount of exopolysaccharides as a result of intensifying the activity of MFSD further reduces sugars and consequently brightens the bread crust and crumb (Di Monaco et al., 2015).…”

Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing?

“…The umami taste is mainly attributed to glutamate content (glutamic acid) [ 44 ]. The main herbal seasoning as a salt alternative in food includes plants (i.e., salt grass, Chinese strawberry) as well as edible seaweed [ 45 ], allowing for a salt reduction of up to 43% [ 46 ]. In particular, the umami-flavouring properties of seaweeds are attributed to their high proportion of glutamic acid.…”

“…The authors investigated the potential role of fermentation to replace the flavour of salt with those developed during traditional sourdough bread fermentation production. Those flavours have been attributed to glutamate and acid products (i.e., lactic, and acetic) accumulation induced by wild yeast and lactic acid bacteria fermentation [ 45 , 49 , 50 , 51 ]. Indeed, the results confirmed that the use of sourdough deepened the flavour of the bread to such an extent that a reduction of 0.9% in sourdough bread did not have an undesirable effect on the consumer [ 49 ].…”