## 3 Results
### Dough Viscentric Rheological Properties
\begin{table}
\begin{tabular}{c c c c c c c} \hline \multirow{2}{*}{**Bread Samples**} & \multicolumn{3}{c}{**Crust Color**} & \multicolumn{3}{c}{**Crumb Color**} \\ \cline{2-7}  & \(L^{*}\) & \(a^{*}\) & \(b^{*}\) & \(L^{*}\) & \(a^{*}\) & \(b^{*}\) \\ \hline Control & 69.48 \(\pm\) 0.32 \({}^{\text{a}}\) & \(-\)4.40 \(\pm\) 0.22 \({}^{\text{ab}}\) & 19.58 \(\pm\) 0.27 \({}^{\text{a}}\) & 74.94 \(\pm\) 0.41 \({}^{\text{a}}\) & 2.97 \(\pm\) 0.11 \({}^{\text{c}}\) & 36.81 \(\pm\) 0.27 \({}^{\text{b}}\) \\ SS\_0.3 & 68.34 \(\pm\) 0.51 \({}^{\text{d}}\) & \(-\)4.32 \(\pm\) 0.14 \({}^{\text{b}}\) & 19.32 \(\pm\) 0.32 \({}^{\text{b}}\) & 73.65 \(\pm\) 0.71 \({}^{\text{b}}\) & 3.34 \(\pm\) 0.21 \({}^{\text{b}}\) & 25.55 \(\pm\) 0.42 \({}^{\text{a}}\) \\ SS\_0.6 & 66.05 \(\pm\) 0.24 \({}^{\text{c}}\) & \(-\)4.21 \(\pm\) 0.22 \({}^{\text{b}}\) & 18.94 \(\pm\) 0.41 \({}^{\text{c}}\) & 72.78 \(\pm\) 0.37 \({}^{\text{c}}\) & 3.52 \(\pm\) 0.14 \({}^{\text{d}}\) & 24.83 \(\pm\) 0.31 \({}^{\text{b}}\) \\ SS\_0.9 & 65.65 \(\pm\) 0.72 \({}^{\text{b}}\) & \(-\)3.99 \(\pm\) 0.12 \({}^{\text{ab}}\) & 18.36 \(\pm\) 0.27 \({}^{\text{d}}\) & 71.09 \(\pm\) 0.18 \({}^{\text{d}}\) & 3.78 \(\pm\) 0.31 \({}^{\text{d}}\) & 22.99 \(\pm\) 0.34 \({}^{\text{c}}\) \\ SS\_1.2 & 64.34 \(\pm\) 0.58 \({}^{\text{e}}\) & \(-\)3.97 \(\pm\) 0.31 \({}^{\text{a}}\) & 18.32 \(\pm\) 0.42 \({}^{\text{d}}\) & 69.49 \(\pm\) 0.71 \({}^{\text{e}}\) & 3.97 \(\pm\) 0.22 \({}^{\text{a}}\) & 22.47 \(\pm\) 0.22 \({}^{\text{d}}\) \\ SS\_1.5 & 63.55 \(\pm\) 0.92 \({}^{\text{f}}\) & \(-\)3.92 \(\pm\) 0.42 \({}^{\text{a}}\) & 17.67 \(\pm\) 0.11 \({}^{\text{e}}\) & 68.03 \(\pm\) 0.31 \({}^{\text{f}}\) & 4.22 \(\pm\) 0.11 \({}^{\text{e}}\) & 22.11 \(\pm\) 0.22 \({}^{\text{d}}\) \\ \hline \end{tabular}  
* The results are the mean \(\pm\) standard deviation (\(n=10\)). Bread samples contain sea salt with low sodium content (SS). \({}^{\text{a-f}}\): mean values in the same column followed by different letters are significantly different (\(p<0.05\)).  
\end{table} 
Table 6: Color parameters of the bread samples with different levels of sea salt with low sodium content (SS) additions. \begin{table}
\begin{tabular}{c c c c} \hline \multirow{2}{*}{**Bread Samples**} & \multicolumn{2}{c}{**Specific Volume**} & \multirow{2}{*}{**Porosity (\%)**} & \multirow{2}{*}{**Elasticity (\%)**} \\  & **(cm3/100 g)** & & & \\ \hline Control & 325.25 \(\pm\) 0.42 \({}^{\text{a}}\) & 63.53 \(\pm\) 0.31 \({}^{\text{a}}\) & 95.08 \(\pm\) 0.32 \({}^{\text{ab}}\) \\ SS\_0.3 & 347.54 \(\pm\) 0.86 \({}^{\text{d}}\) & 69.30 \(\pm\) 0.27 \({}^{\text{d}}\) & 96.33 \(\pm\) 0.23 \({}^{\text{d}}\) \\ SS\_0.6 & 349.12 \(\pm\) 0.12 \({}^{\text{e}}\) & 72.67 \(\pm\) 0.31 \({}^{\text{e}}\) & 97.66 \(\pm\) 0.21 \({}^{\text{e}}\) \\ SS\_0.9 & 340.43 \(\pm\) 0.64 \({}^{\text{c}}\) & 68.09 \(\pm\) 0.42 \({}^{\text{c}}\) & 96.18 \(\pm\) 0.32 \({}^{\text{d}}\) \\ SS\_1.2 & 339.52 \(\pm\) 1.03 \({}^{\text{c}}\) & 67.99 \(\pm\) 0.22 \({}^{\text{c}}\) & 95.78 \(\pm\) 0.42 \({}^{\text{c}}\) \\ SS\_1.5 & 347.54 \(\pm\) 0.86 \({}^{\text{d}}\) & 66.97 \(\pm\) 0.18 \({}^{\text{b}}\) & 95.46 \(\pm\) 0.23 \({}^{\text{bc}}\) \\ CS\_1.5 & 332.97 \(\pm\) 1.20 \({}^{\text{b}}\) & 67.88 \(\pm\) 0.12 \({}^{\text{c}}\) & 95.00 \(\pm\) 0.15 \({}^{\text{a}}\) \\ \hline \end{tabular}  
* The results are the mean \(\pm\) standard deviation (\(n=3\)). Bread samples contain sea salt with low sodium content, SS and 1.5% sodium chloride (CS\_1.5). \({}^{\text{a-c}}\): mean values in the same column followed by different letters are significantly different (\(p<0.05\)).  
\end{table} 
Table 5: Physical characteristics of the bread samples with different levels of sea salt with low sodium content (SS) additions.