Sodium-chloride reduction by substitution with potassium, calcium and magnesium salts in wheat bread

Sodium chloride has various functions in bread, but its reduction is a topic that should be focused on due to nutritional recommendations. This study addresses effects of sodium reduction on both dough and bread properties. 50% NaCl was systematically substituted by different combinations of KCl, MgCl2 and CaCl2. Stiffness of the yeasted doughs decreased with increasing calcium content, and crumb structure as well as bread volume and sensory perception was also affected by divalent cations, which can be attributed to a weakened protein network. In contrast there was no significant influence of potassium on dough stiffness and extensibility. Crumb cell structure and crust firmness were comparable to the reference and a reduction of sodium chloride seems feasible for levels up to 50%, corresponding to 0.75 g NaCl per 100 g, without negatively affecting sensory properties. The correlations identified between salt level, dough properties and bread characteristics are helpful to predict product quality.