## 3 Results and Discussion
### Nutritional Profile
#### 3.2.2 Formulations without Added Salt  
NMWs have been classified based on their pH, emergence temperature, total mineralization, and mineral content. Regarding the latter classification, \"water with sodium\" is that in which the sodium content is >200 mg/L [6]. As demonstrated in Table 1, both the TW and BMW used in this study are high in sodium concentration, promoting a significant increase in the concentration of this element in bread samples (Table 2). The growing global concerns about the effects of excessive salt intake on consumer health have motivated the industry to develop food products with different nutritional claims ranging from \"low sodium/salt\" to \"very low sodium/salt\", \"sodium-free or salt-free\", or \"no added sodium/salt\". Therefore, the obtained results for the incorporation of NMW raised the question of the potential of NMW as a natural salting agent to produce bread, allowing for labeling with the claim of \"no added sodium/salt\". To investigate this, B_TW and B_BMW were prepared with no salt addition, and the results are shown in Table 2.  
Comparing B_TW and B_BMW with their corresponding formulations without salt (B_TWns and B_BMWns, respectively), no statistically significant differences were observed regarding moisture content, protein content, carbohydrates, and energy value. Conversely, significant differences were found between the above formulations regarding ash, maltose, and salt contents, with the formulations with added salt exhibiting higher levels. Similarly, for a\({}_{w}\) (Table 2), there were no statistically significant differences between the formulations regarding water activity. However, both B_TWns and B_BMWns showed higher pH values than the B_TW and B_BMW, respectively, with the differences being significant only between the B_BMW and B_BMWns formulations. In respect to individual fatty acids (Table 3), the contents in SFA, MUFA, and PUFA decreased significantly in the formulation B_TWns regarding B_TW, but in the case of B_BMW and B_BMWns, the SFA, MUFA, and PUFA were similar between formulations. Regarding total minerals (Table 4), it was possible to observe that the B_BMW and B_TW formulations presented higher values when compared to B_BMWns and B_TWns, respectively. The value obtained for B_BMW was 621.43 mg/100 g, and for B_BMWns 227.95 mg/100 g, while B_TW showed a content of 599.42 mg/100 g and B_TWns a content of 248.14 mg/100 g. This discrepancy in total mineral concentrations between formulations with and without salt addition seems to be directly related to lower Na levels in formulations without salt addition, once the Na concentration ranged from 76.24 to 96.86 mg/100 g (B_BMWns and B_TWns, respectively). In comparison, formulations with added salt B_BMW (454.47 mg/100 g) and B_TW (441.62 mg/100 g) presented significantly higher Na values. Therefore, the data indicate the possibility of using the nutritional claim \"no added sodium/salt\" in salt-free bread formulations since it is defined as: \"_the product does not contain added sodium/salt or any other ingredient containing added sodium/salt, and the product does not contain more than 0.12 g of sodium, or the equivalent value of salt, per 100 g or 100 mL_\", as described by Commission Regulation (EU) N\({}^{\text{o}}\) 1047/2012 [64]. In this sense, consider ing that both formulations without salt addition had Na values lower than 0.12 g/100 g (B_BMWs: 0.076 g/100 g and B_TWns: 0.096 g/100 g), this premise is fulfilled. Concerning texture parameters (Table 5), in the B_BMW and B_BMWs formulations, significant differences were observed in the parameters of hardness, springiness, and co-hesiveness, with B_BMWs showing higher hardness (11,847.9 g), but lower values of springiness, cohesiveness and gumminess. Regarding the B_TW and B_TWns formulations, the latter presented significantly lower values for the parameters of hardness (8269.1 g), springiness (0.676%), cohesiveness (0.547%), gumminess (2480.6%), and resilience (0.163%).