# Strategies for Reducing Sodium Intake in Bakery Products, a Review
## 4 Methods for Sodium Content Reduction in Bakery Products
### The Use of Different Types of Mineral Salts as Substitutes for Sodium Chloride in Bakery Products
For example, in aqueous solutions the taste of potassium chloride is perceived at a concentration of 20%, in food products such as pizza type good sensory properties was achieved up to a sodium chloride replacement with potassium chloride of a 25% level, in white and dark bread with 30%, in cheddar cheese with 46% and in feta cheese even up to 50% [66]. Studies have shown that this ingredient can have approximately the same technological functions in the dough making process and bread quality as sodium chloride leading to an improvement in the texture and shelf life of bread [67]. [PERSON] [52] suggested that the influence of KCl on dough rheological properties is similar to those obtained by using NaCl. [PERSON] et al. [71] concluded that KCl could adjust the growth rate of the yeast cells, allowing the incorporation of more gas bubbles in the gluten network, which may have a positive effect on the rheological properties of wheat flour dough. Consumption of potassium chloride and its use as a substitute for sodium chloride is safe for consumers health and is supported by the presence of potassium in a natural way in different foods. Therefore, the addition of potassium chloride to food has gainedregulatory acceptance in the US and the European Union. Experts recommend increasing potassium consumption by its addition in foods for the population because it has a low risk in terms of its adverse effects on consumers. There is currently no upper limit on potassium intake at the global level, but based on estimates of current consumption in Europe, the European Food Safety Authority (EFSA) states that the risk of adverse effects on potassium intake from food sources per 5000-6000 mg/day is considered low for the clinically healthy population. Moreover, the long-term intake of potassium from supplements at a level of 3000 mg/day in addition to the consumption of foods containing potassium is also considered safe for the clinically healthy adult population [108]. Potassium chloride is one of the most common substitutes for sodium chloride in bread due to its ability to lead to a salty taste perception. It can replace sodium chloride up to a level of 30-40% without changing the characteristics of the finished product [5]. Although KCl is a possible option for reducing sodium in bakery products, a significant disadvantage of it is, as we mentioned before, the metallic taste conferred by this compound at high levels. That's way various studies have assessed the threshold of sensory acceptability. For example, [PERSON] and [PERSON] [109] did not find significant differences between a control sample (with 100% NaCl) and other bread samples with 50%/50% (NaCl/KCl) bread, the highest scores in terms of acceptability having the NaCl ratio/KCl, 75%/25%. In contrast, [PERSON] (1982) [70] found significant differences with a mixture of 60/40, but not with a mixture of 80/20. Replacement is not as critical factor for dark bread, and the use of a salt mixture in which the sodium content of the bread obtained is reduced by 32.3% and the K content is increased by 34.8% showed good results in terms of quality and taste of the bread obtained. Finally, in a systematic study involving the replacement of NaCl with K+ salts, [PERSON] et al. [74] concluded that the best results, other than those for the control sample, were obtained with a 70/30 ratio of K-citrate or a 1:1 mixture of KCl and potassium bicarbonate; they also concluded the complete bioavailability of the incorporated potassium using these salts. Other possibilities that have developed include mixtures of commercial salt and salt from sources of low sodium and high potassium, calcium, or magnesium. The use of KCl in combination with Na glutamate or ribonucleotides may mask the bitter aftertaste. This is another interesting alternative, although this taste tends to be used only in the substitution of salt in meat products [110]. Potassium chloride (KCl) is usually the main choice and can be used to replace from 10% to 20% without major technological and sensory problems.