# Strategies for Reducing Sodium Intake in Bakery Products, a Review
## 4 Methods for Sodium Content Reduction in Bakery Products
### The Use of Different Types of Mineral Salts as Substitutes for Sodium Chloride in Bakery Products
This is due to the fact that sodium chloride also influences bakery products quality from the technological point of view. The lack of salt influenced in a negatively way the dough rheological properties, especially on the final leavening phase, when the dough gas retention capacity decreases. As a result, the crumb elasticity is reduced, and the porosity of salt-free products is not uniform and insufficiently developed. The bread is obtained with a pale and light crust. Technologically, a reduction of the salt up to 0.6-0.3% would be possible without a significant deterioration of the rheological properties or the performance of the yeasts during the bread making process. However, its effect on the sensory properties of bread is still a critical factor in consumer acceptance [12]. Replacing sodium chloride with other types of salt can technologically improve the quality of bakery products. Several types of salt have been used successfully as substitutes for sodium chloride. The basic principle is to replace sodium cations with others or replace chloride anions with anions such as glutamate and phosphate, as a way to give a salty taste. Currently, the easiest option for bread making is to replace NaCl with mineral salts or with other cations such as calcium, magnesium and potassium. The effect of different cations on the rheological properties of the dough is related to their position in the lyotropic series, also known as the Hofmeister series, which classifies ions based on their ability to cause aggregation or dissociation of proteins. Within the series, both anions and cations are classified in the order of the most stabilizing to destabilizing. Stabilizing ions lead to less hydration, more structure and a decrease in protein solubility, while destabilizing ions lead to more hydration and increased protein solubility, thus affecting both hydrophobic interactions and hydrogen binding. The ranking, starting from the least stabilizing cations is: NH4\({}^{+}\) > Cs\({}^{+}\) > Rb\({}^{+}\) > K\({}^{+}\) = Na\({}^{+}\) > H\({}^{+}\) > Ca\({}_{2}\)\({}^{+}\) > Mg\({}_{2}\)\({}^{+}\) > Al\({}_{3}\)\({}^{+}\). Therefore, with the use of a stabilizing cation, it would be expected that the protein-protein interaction to increase and to promote the formation of a stronger gluten network and therefore of a non-sticky dough. Studies have shown that K\({}^{+}\) is the best option for maintaining the rheological properties similar to dough with sodium chloride, because K \({}^{+}\) is equivalent to Na \({}^{+}\) in the lyotropic series. However, this replacement leads to significant challenge of a metallic/bitter taste [99]. 1.1 The Use of Calcium Chloride as a Substitute for Sodium Chloride in Bakery Products and the Benefits of Its Use on the Human Body  
Calcium chloride is used in the bakery industry as an anti-caking agent but also as a substitute for sodium chloride. It is a solid inorganic compound at room temperature, soluble in water and its anhydrous salt is hygroscopic. Moreover, calcium chloride can also be a source of calcium for the human body. Given that billions of people suffer from osteopenia and osteoporosis, the addition of calcium chloride as a substitute for sodium chloride in bakery products can be considered appropriate. In the last decade, interest in the effects of calcium on the human body has increased and studies have expanded to include the entire life cycle. A whole range of foods and supplements in which calcium is added are widely used today. Calcium is distributed throughout the body in small amounts and is involved in the processes of vascular contraction, vasodilation, transmission of nerve signals, transmission of intracellular signals and hormonal secretion. There are three major categories of people at risk for dietary calcium deficiency. These include women (amenorrhea, post-menopausal), people with milk allergy or lactose intolerance, and risk groups for poor food intake (adolescents and the elderly) [100].