Reducing salt levels in bread products

Abstract

This article discusses the possibility of reduction or even removal of salt in bread formulations along with the recommendations for suitable alternatives. The technological feasibility and the effect of salt reduction from empirical and fundamental perspectives were presented for different bread-making processes, fermentation, baking conditions and sensory evaluations. This article also identifies and reviews different types of salts and ingredients that have been used as salt replacements as well as making recommendations with regards to the methods of analysis used to measure the effects of salt or their replacements in bread manufacture.