# Strategies for Reducing Sodium Intake in Bakery Products, a Review
## 6 Conclusions  
Salt is a minor component, which influences all phases from the bread making technological process, as well as the sensory properties of the bakery products obtained. From the technological point of view, salt presents a significant effect on dough mixing, fermentation and baking. Its affects dough development time, it presents a strengthening effect on the gluten network, makes it more extensible, it inhibits yeast activity leading to a decrease of the gas formed during the fermentation process, it extends the shelf life of the bakery products and it improves the bread sensory characteristics, especially taste, flavor, and the color of the crust. Due to the fact that World Health Organization recommends a daily sodium intake of 2 g equivalent to 5 g/day of salt intake food processors are concerned to reduce the salt content from their products. Bread is the most consumed food worldwide and that way it is the mainly contributor to the sodium daily intake.  
The research made so far presents different strategies to reduce sodium from bakery products content (gradual reduction of salt levels from foods, uses of different types of mineral salts, of flavor enhancers, different ingredients with flavor compounds, etc.). Anyof these strategies of salt reduction are efficient in some ways. The easiest solution in salt reduction is it gradual reduction over time up to 25% from bakery products recipe. This does not imply any additional costs and technological changes. If this reduction is made under a longer period of time it does not affect the consumers acceptability. Salt replacers (KCl, MgCl2, CaCl2, calcium and magnesium salts as gluconate and lactate) may substitute in a limited way NaCl from bakery products recipe due to their unpleasant flavor. However, they have technological advantages since their effect are similar to that obtained by NaCl addition in bakery products. KCl presents the most similar technological effects in baked products being the most common used salt for NaCl substitution. Up to 20-30% of NaCl substitution, KCl may lead to good bakery products quality without any negative effects on its metallic and bitter taste. The use of sea salt with low sodium content it is in an increasing trend nowadays for it use in bakery products due to the fact that may conduct to good bakery products quality with similar characteristics with those obtained through NaCl addition. Some taste enhancers (glutamates, yeast extracts, hydrolyzed vegetable proteins nucleotides, amino acids, fermented sugars, etc.) can also be used to intensify the salty taste perception in combination with different salts. These present an insignificant effect from the technological point of view and that way their combinations with other types of salts are necessary. The use of dry sourdough in bread recipe may also improve bakery products flavor and may be used in combination with different type of salts or taste enhancers to reduce the sodium content from bakery products.  
The results indicate that different strategies may be used in obtaining bakery products with low sodium content of a good quality from a technological and sensory point of view, with benefit effects on consumer health and in agreement with WHO sodium recommendations values.  
[PERSON], [PERSON] and [PERSON] contributed equally to the study design, collection of data, development of the sampling, analyses, interpretation of results and preparation of the paper. All authors have read and agreed to the published version of the manuscript.  
This research received no external funding.  
The authors declare no conflict of interest.