## 1 Introduction  
The World Health Organization (WHO) promotes and encourages the food industry to reduce the salt (sodium chloride, NaCl) content in foods to achieve a maximum salt intake of 5 g per day for adults [1]. Worldwide, one-third of all deaths are due to cardiovascular diseases such as heart attacks and strokes. High blood pressure, a major risk factor for these diseases, is directly related to high daily sodium intake. Many consumers are unaware that more than 70% of salt consumption comes from processed foods, which are a major component of many diets, which may explain why many consumers are not concerned about excessive salt (sodium) in their diets [2; 3; 4]. Cardiovascular diseases are the leading cause of death in the world, with Europe alone estimated to have more than four million deaths each year, accounting for almost half of all deaths [5]. However, it seems that no European country meets the WHO recommended level for salt consumption (\(\leq\)5 g/day); therefore, a salt reduction strategy of 16% is currently being applied over 4 years to reach a sodium chloride intake of less than 5 g per day by 2025 [6; 7]. Although consumers are now becoming aware of the negative health effects of excess salt, they do not have much information about the link between salt and sodium, sodium intake in processed foods and recommended consumption. In developed countries, consumer awareness of proper nutrition and nutritionally healthy behavior increases with increasing education. Unfortunately, in middle- and low-income countries, this correlation does not apply, so regardless of the level of education they have access to, awareness of the negative effect of excessive sodium consumption on health is low [8]. Since salt (sodium chloride) is one of the four main ingredients that are used in bread making, and bread is one of the most consumed foods in the world nowadays, people are trying to find solutions to reduce its salt content [9,10]. Studies have shown that the addition of sodium chloride has an important effect on the development of the structure of gluten, on the fermentation process of the dough and the level of water activity in bakery products [11]. The addition of salt increases dough strength, presumably by affecting the distribution of charges on the protein. Salt anions in a dough system reduce the repulsion between the protein chains, favoring their interaction due to the fact that they can bind with the positive charges on the gluten proteins [12]. It affects dough rheological properties because it generates an additional conductivity due to the ion migration. According to [PERSON] et al. [13], salt addition has increased compliance values of the dough samples by having a negative effect on dough deformability and, as a consequence, it had an increased effect on dough strength. However, it seems that this effect is only when salt addition is in a concentration higher than 0.5%. Despite this, when salt addition in wheat flour was higher than 1.5%, it reduced dough elasticity and machinability stiffening of it in a significant way [12]. Still, it seems that salt's effect on dough mixing depends on the flour variety. For example, some studies reported a decrease of the storage (G\({}^{\prime}\)) and loss modulus (G\({}^{\prime\prime}\)) [14], while others reported an increase of their values when salt was added in wheat flour [15]. Salt also has a controlling effect on fermentation, affecting the color of the crumbs and crust. Bread made without salt has a bland and unacceptable taste. However, it is very important not to use too much salt, as it masks the flavors created by fermentation and the addition of other ingredients. In addition to its contribution to taste, sodium plays an important role in bread acceptability by consumers [16]. In the absence of the addition of sodium chloride in a bread recipe, the activity of yeast is stimulated.