## 3 Results and Discussion
### Bread Characterization  
#### 3.2.1 Baking Loss and Specific Volume  
The dough mass of each sample was manually divided and shaped into equal-sized pieces of dough (82-84 g) and after baking were obtained the breads of Figure 3.  
The weight of control (CB), B50 and B100 bread samples was 71.2 g, 73.4 g, and 76.42 g, respectively (Table 3). The increase of the bread weight with the addition of S. perennis powder, particularly to B100 bread, can be related to the increase of fiber content in loaves of bread that typically enables the absorption of more water than the main components of flour. Similar behavior was observed to total baking loss that represents the water evaporation during baking. There were no significant differences between the bread samples CB and B50. However, the percentage of water loss during the baking of B100 sample was lower, which allows for a higher weight of this bread. The hygroscopic nature of S. perennis powder allowed a high retention of water during bread baking. Similar findings were found in common wheat bread with sodium chloride substitution with _Salicornia rannossissima_ powder which is a halophyte species similar morphology with _Sarcocornia_ spp. [29].  
Figure 3: Samples breads: CB—control bread (1.2% NaCl/0.47% sodium, flour basis); B50—0.235% sodium (flour basis) obtained from S. perennis powder and B100—0.47% sodium (flour basis) obtained from S. perennis powder.  
Regarding bread's specific volume, it was possible to perceive that the values increased from control (3.24 cm\({}^{3}\)/g) to samples that incorporated _S. perennis_, having B100 the higher volume per weight unit (3.66 cm\({}^{3}\)/g). [PERSON] et al. [29] found a specific volume of 2.8 cm\({}^{3}\)/g for bread prepared with 1.8% NaCl.  
The added salt hinders yeast activity, which results in lower carbon dioxide (CO\({}_{2}\)) production but, on the other hand, induces changes in molecular conformations and gluten structure that increase the ability to retain CO\({}_{2}\). The final impact of sodium chloride on specific volume, which is one of the most important visual characteristics of bread depends on the proper balance of these two factors, coupled with the used equipment, type and quality of the ingredients, and the technique of dough preparation. Even this, comparing the specific volume of bread with 1.2% NaCl (this study) and 1.8% NaCl [29] it was observed that this parameter decreased with the increase in salt (NaCl) amount, as observed by [PERSON] et al. [29].  
The incorporation of _S. perennis_ powder in bread, instead of NaCl, developed higher well-aerated loaves. This tendency could be explained by the increase of fibre which forms a less tenacious gluten structure with a subsequent increase of air incorporation ability in loaves during baking. Similar findings were found for the specific volume of wheat flour doughs with the addition of _S. ramsissima_ powder, where the breads prepared exclusively with Salicornia powder presented the highest specific volume values (about 3.2 cm\({}^{3}\)/g) at all levels of salt amount (0.6, 1.2 and 1.8%) [29].  
Other prominent strategies used to reduce the salt content in bread are the salt replacers such as potassium chloride (KCI), magnesium chloride (MgCl\({}_{2}\)), calcium chloride (CaCl\({}_{2}\)) or mixtures [36]. Discrimination testing revealed that all breads where 50% NaCl was systematically substituted by different combinations of salts were identified as different (dough properties, bread quality, appearance and sensory perception) from the control, apart from the 50% KCl and the 40% KCl with 10% MgCl\({}_{2}\) breads [37]. However, in rheological tests, [PERSON] et al. [38] observed that KCl significantly decreased protein interaction, possibly weakening the gluten network, but this effect was not observed in the specific volume of the final product.