# 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  
Today, all kinds of combinations of different ingredients are proposed as salt substitutes that do not give an unpleasant taste to the finished product. A natural combination of different salts is the Dead Sea salt (contains NaCl, KCl, MgCl2) which can be successfully used as a substitute for sodium chloride [75]. Natural salt extracted from the Dead Sea has a much lower sodium content compared to normal salt used in food (maximum 7% sodium in the form of sodium chloride) and even more it contains a number of minerals useful to the human body such as magnesium and potassium [98]. Research on the use of low-sodium salt from the Dead Sea in bakery products have been less conducted. This substitution is considered interesting, has potential and may be useful especially when it is used with other strategies, but more studies are needed, given that some changes in bread quality parameters have been reported [75; 76]. The most used strategy to reduce the sodium chloride content is its partial replacement with potassium chloride in a proportion level of 20-30% and not higher because it would give the products a bitter and metallic \begin{table}
\begin{tabular}{c c c} \hline \hline
**Strategies** & **Effects** & **References** \\ \hline Use of encapsulated salt in the bread recipe & The sodium chloride level may be half reduced in the bakery products with similar effects on salty taste on consumers, but this high reduction may present negative effects from the technological point of view on dough development time, on yeast fermentation rate, water activity, bread load volume and textural properties. & [87] \\ \hline The use of flavor enhancers in the bread recipe & Intensifies the salty taste perception by using them in combination with NaCl (glutamates, yeast extracts, hydrolyzed vegetable proteins nucleotides, amino acids, and fermented sugars). The use of fermented sugars in addition with sea salt and dry sourdough it may reduce the sodium chloride content up to 0.02\%. & [83; 88; 89] \\ \hline The use of dry sourdough in bread recipe & It improves the salty taste perception, flavor, shelf life and textural properties of the bakery products by using it in combination with NaCl. It may reduce sodium chloride content in bread from 1.5\% up 1\% with good results from the bakery products quality point of view and in addition with sea salt up to 1.39\% for the optimum rheological properties reducing therefore the sodium content from bread by 22\%. & [24; 90] \\ \hline The use of different spices in the bread recipe & The use of different spices in combination with NaCl presents the disadvantages that may alter the taste and aroma of bakery products and may not be appreciated by everyone. Moreover, a high level of specific spices used might lead to toxicity. In general, this solution is the easiest to be applied in restaurants or when preparing meals at home & \\ \hline The use of B4 vitamin in the bread recipe & It improves the salty taste perception of bakery products and may replace the NaCl up to a level of 25\% without affecting the sensory characteristics of the bakery products. & [95; 96] \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Cont. taste. Thus, a combination of NaCl and KCl may be a viable alternative for reducing the sodium content in the food industry [74]. Other studies have shown that a series of mixtures of various salts represented by chlorides of K\({}^{+}\), Mg\({}^{2+}\), NH\({}_{4}\)\({}^{+}\) and carbonates can provide a taste similar to that of sodium chloride. [PERSON] et al. [68] also replaced 32% NaCl with a mixture of potassium chloride, magnesium sulfate and magnesium chloride in dark bread, the finished product obtained having a texture and flavor similar to a bread with only NaCl addition. [12]. However, currently the most widely used method of replacing sodium chloride is with other types of salt.