## 1 Introduction
This leads to a significant increase in the height of the dough, which cannot hold the gas that is formed very well, leading to products with low volume and porosity [17]. Moreover, the shelf life of the bread decreased, the crust became light-colored, the flavor was reduced and the taste became more of yeast. Although there are different methods reported for sodium chloride replacement or reduction in bread recipes, there are some difficulties, especially due to the salty taste produced by it [3,5,18]. The most used methods to reduce sodium chloride in bread making are by its substitution with other salts such as potassium chloride, magnesium salts and calcium salts, which are effective due to the fact that these salts may have a similar effect as sodium chloride on dough rheology and therefore on bread quality [3,6,19]. The aim of this study was to replace the sodium chloride with sea salt with low sodium content (SS), which is a combination between different chloride salts, namely sodium, potassium and magnesium, and to evaluate its impact on dough rheology and bread quality. This type of sodium chloride substitution may be useful in order to reduce the sodium content from bread in order to comply with World Health Organization recommendations and consumer demands. A few different studies related to the effect of sea salt on dough rheology and bread making have been previously made. However, to our knowledge, none of the previously reported studies were similar to our study. This is due to a multitude of factors. First of all, a wide variety of sea salt may exist with several chloride salt contents and sometimes different compounds that may contribute to the bread flavor [20]. Moreover, different combinations between sea salt and different ingredients that may improve bread sensory characteristics have also been studied [21,22], but their combined effects on dough rheology and bread quality were very different than those obtained with a single type of ingredient addition to wheat flour. Moreover, the studies previously made had also reported the effect of sea salt on dough behavior or bread quality in a limited way. For example, [PERSON] et al. [23] reported the effect of low-sodium sea salt containing approximately 65% NaCl, 30% KCl, 1% MgSO\({}_{4}\) and 0.5% CaCO\({}_{4}\) only on durum wheat bread quality. [PERSON] and [PERSON] [2] reported the effect of different commercial sea salts with high (48% sodium), medium (21.5% sodium) and low sodium contents (17.8% sodium) on dough rheology and bread quality (only consumer acceptance test). [PERSON] and [PERSON] [9] analyzed the effect of sea salt, of which the composition was not mentioned, on dough mixing, extension and bread quality (with no sensory analysis). Our study completes the previous studies made in a more complex manner, analyzing the effect of a sea salt with a low sodium content as sodium chloride (max. 7%) and other types of chloride salts (MgCl\({}_{2}\) and KCl) on dough rheological behavior during all bread-making processes (mixing, extension, pasting and fermentation) and bread quality (physical, textural, color parameters and sensory characteristics). It can offer a solution for bread producers to obtain bakery products of a good quality with a reduced sodium content that may have an important effect on daily sodium intake.