# Strategies for Reducing Sodium Intake in Bakery Products, a Review
## 4 Methods for Sodium Content Reduction in Bakery Products
### The Use of Flavor Enhancers as Substitutes for Sodium Chloride in Bakery Products  
Flavor enhancers are compounds that do not have a salty taste, but they have the ability to intensify the salty taste of NaCl by activating receptors in the oral cavity. Some of them also mask the unpleasant taste of KCl. Yeast extracts are natural flavor enhancers, which the food industry commonly uses as substitutes for monosodium glutamate (MSG) and other artificial flavor enhancers. However, the effectiveness of MSG (as a salt substitute) is only partial, as it also contains sodium. Moreover, another problem is that the safety of MSG use is controversial because it has been associated with health problems (such as headaches, hyperactivity, and metabolic disorders) [13]. Glutamic acid-based combinations for salt replacement by flavor enhancement and intensification lead to good results [116]. As for yeast extract, although it is considered a natural and healthy alternative, it often contains MSG, which has been used in the food industry since the 1950s and has changed significantly in terms of quality, taste and functionality. Several low-sodium natural yeast extracts have been developed and can be used in a variety of salty foods. Yeast extracts are obtained from the water-soluble content of the cells, which contains concentrated amino acids, peptides, carbohydrates and mineral salts. In general, two types of extracts can be produced to the industrial level, using two different methods namely autolysis and hydrolyses. Autolysis of yeast extract is produced by processing yeast used in the bakery or beer industry. Cell walls are broken down by the use of heat or salt. This allows the enzymes present in the cell to break down the proteins and other cells compounds. The soluble compounds are then separated from the insoluble compounds and concentrated and pasteurized before being used in the food products [117]. The production of hydrolyzed yeast extracts implies the use of an acid, which starts the peptide bonds hydrolysis, releasing glutamic acid. Yeast extracts can be added to any salty food and are commonly used in sauces, spices and culinary products. Strong fleshy notes are also used to mask any unpleasant bitter taste resulting from the incorporation of potassium chloride into foods. This is a positive fact because the sensation of bitter taste induced by potassium chloride limits the amount in which it could be incorporated into food. This allows an increase in the amount of potassium chloride that could be added to foods containing yeast extracts in the bread making recipe [118]. It should also be mentioned that these ingredients do not have the same profile, in terms of NaCl functionality, on dough rheology, yeast fermentation rate, control of water activity and inhibition of microbial growth, which can create difficultiesin bakery industry. Therefore, even it presents a high potential for flavor improvement, yeast extracts are not well received by the consumers, which limits the acceptability of the food products where they are incorporated. To balance the overall flavor and overall characteristics of bread quality, the combination of salt substitutes with flavor enhancers is recommended to be used [12].