Sodium reduction technologies applied to bread products and their impact on sensory properties: a review

Chronic overconsumption of sodium has led to its designation as a nutrient of public health concern. While the current adequate intake (AI) of sodium is set at 1.5 g per day, the average daily intake for Americans ages one and up is currently above 3.5 g, leading to an increased risk of health condi...

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Bibliographic Details
Published in:International journal of food science & technology 2021-09, Vol.56 (9), p.4396-4407
Main Authors: Dunteman, Aubrey, Yang, Ying, McKenzie, Elle, Lee, Youngsoo, Lee, Soo‐Yeun
Format: Article
Language:English
Subjects:
Bread
Cardiovascular diseases
consumer perception
Diet
Dietary intake
Flavor
Flavors
Frozen food
Frozen foods
Health risks
Heart diseases
Hypertension
Public health
Reduction
replacement
salt
Sensory evaluation
Sensory properties
Sodium
sodium reduction
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Summary:Chronic overconsumption of sodium has led to its designation as a nutrient of public health concern. While the current adequate intake (AI) of sodium is set at 1.5 g per day, the average daily intake for Americans ages one and up is currently above 3.5 g, leading to an increased risk of health conditions such as hypertension and cardiovascular disease (CVD). Due to the prevalence of daily bread consumption and the moderately high sodium content that accompanies it, bread has become a major contributor to dietary sodium intake. Still people seem to associate foods higher in sodium content, such as processed meats and frozen foods, as the main way to limit sodium consumption, and therefore, overlook the contribution made by regularly consuming bread. This review focuses on recent research detailing methods that are being implemented in attempts to reduce the sodium content of bread products. Included literature examined the perspective of sensory feasibility and on identifying gaps in knowledge surrounding viable strategies for producing reduced‐sodium breads. Sodium reduction technologies discussed include methods in the areas of salt removal, physical modification, salt replacement and flavour modification. Breakdown of food categories investigated in published literature including sensory outcomes of sodium reduction and of sodium reduction strategies evaluated in bakery bread products.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15231