# Strategies for Reducing Sodium Intake in Bakery Products, a Review
## 4 Methods for Sodium Content Reduction in Bakery Products
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**Strategies** & **Effects** & **References** \\ \hline Partial replacement of NaCl with KCl up to 20-30\% in bakery products without negative effects on its metallic or bitter taste. This is one of the best solutions reported so far to reduce the sodium chloride from bread making & [24; 66; 67] \\ \hline Partial replacement of NaCl with a mix of KCl, MgSO\({}_{4}\), MgCl\({}_{2}\) up to 32\% in dark bread conducted to finished products with a similar flavor and texture with that of the control sample & [68] \\ \hline KCl addition in bread making presented similar effects on dough rheological properties compared to NaCl salt & [69; 70; 71; 72; 73] \\ \hline NaCl replacement with potassium citrate up to 30\% conducted to good results from bread quality point of view & [74] \\ \hline A mix of KCl and potassium bicarbonate of 1:1 conducted to good results for bread quality and also to an improvement of potassium availability for the human body & [74] \\ \hline NaCl replacement with CaCl\({}_{2}\) up to 25\% conducted to good results from the rheological point of view with a slightly decrease to water absorption capacity value & [69] \\ \hline NaCl replacement with CaCl\({}_{2}\) changed in a differently way dough rheological properties by decreasing dough development time and by increasing water absorption capacity & [75] \\ \hline The use of sea salt (a natural mix of NaCl, KCl, MgCl\({}_{2}\)) with a low sodium content conducted to good results from the rheological, technological and sensorial point of view and may lead to a sodium reduction. For the best bread quality results, it is necessary a low amount of sea salt addition of only 0.5\%. & [75; 76] \\ \hline The use of calcium salts as gluconate and lactate as replacements for sodium chloride conducted to similar data for the rheological point of view compared with those obtained when NaCl was incorporated in bread making. Their addition conducted to a strengthening effect (more in the case of gluconate than lactate) an increase of dough stability, a decrease of in degree of softening, a positive effect on yeast activity leading to an increase of the gas retention coefficient. However, contrary to the NaCl effect, the calcium salts improved the alpha amylase activity of the dough system. & [77] \\ \hline The use of magnesium salts as gluconate and lactate as replacers for sodium chloride conducted to dough mixing properties to similar behavior for gluconate salt and a different one for lactate salt (a more weakening effect on dough) compared with those obtained when NaCl was incorporated in bread making. From the yeast activity point of view, it seems that both magnesium salts had a similar effect to that obtained by the sodium chloride addition in wheat flour. & [78; 79] \\ \hline Gradual reduction of sodium chloride in bakery products & The sodium chloride reduction up to 25\% in six weeks or even up to 52\% in four weeks did not affect the consumer’s acceptability or bakery products consumption. However, if the reduction of salt in food is done too quickly without necessary adjustments in food taste, the opposite effect can be reached, namely it can lead consumers to other foods rich in salt or to add it during the preparation of meals or to supplement the lack of salt in that food & [51; 80; 81; 82] \\ \hline Inhomogeneous distribution of salt in the bread recipe & May lead to a reduction up to 20–30\% NaCl content from the bakery products with good results from the sensory point of view but may presents negative effects on yeast activity & [83; 84; 85; 86] \\ \hline \hline \end{tabular}
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Table 2: Strategies of salt reduction in bakery products. The difficulties of sodium replacement in bakery products are due in especially to the salty taste produced by it. This taste in produced by the specificity of the Na+ ions on the epithelial channel known as ENaC (epithelial sodium channel).