ReviewJournal of food science and technology2022
The impacts of salt reduction strategies on technological characteristics of wheat bread: a review.
Review in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 21 citations in OpenAlex.
- Optimization of Formulation Parameters for Reduced-Fat Katima with Improved Nutritional Quality Using Response Surface Methodology and Evaluation of Quality Characteristics.Foods (Basel, Switzerland) · 2026Article
- Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.Foods (Basel, Switzerland) · 2026Article
- Substitution of Salt with Choline Chloride in Double-Layer Flatbreads: Impact on Technological Properties and Starch Digestibility.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
- Food Reformulation in New Zealand: A Success Story of Reducing the Sodium Content in Bread from 2003 to 2023.Nutrients · 2025Article
- Mediterranean diet adherence and healthy diet indicator might decrease odds of endometriosis.Scientific reports · 2025Article
- Association between MIND diet its components with endometriosis risk: secondary results from a case-control study.Scientific reports · 2025Article
- Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities.Foods (Basel, Switzerland) · 2025Review
- Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing?Nutrients · 2024Review
- Insights into the salt levels in bread offers in Slovenia: trends and differences.Frontiers in nutrition · 2024Article
- Application of inulin in bread: A review of technological properties and factors affecting its stability.Food science & nutrition · 2023Review
- Micronization Effects on Structural, Functional, and Antioxidant Properties of Wheat Bran.Foods (Basel, Switzerland) · 2022Article
- Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride.Food science & nutrition · 2022Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Increased consumption of sodium is considered as the leading cause of cardiovascular disease and hypertension. Processed foods like bakery products are considered as the main source of sodium intake. Regarding the high consumption ratio of wheat bread, it is counted as the main contributor of sodium intake by the European food Safety Authorization and World Health Organization. Consequently, its salt reduction is considerably important to postpone adverse effects induced by sodium. Salt is used in wheat bread as a technological and sensory improver. Different salt reduction strategies (e.g. sodium free mineral salts, hollow salts, uneven salt distribution, amino acids and plant based salt boosters) had been assessed to reduce the sodium content in wheat bread. Despite their potential efficiency to partially imitate the technological and sensorial characteristics of salt in wheat breads, challenges also existed which may restrict their consumption level. Considering the importance of wheat bread in our daily diet, its high sodium content and the critical role of salt in its technological characteristics this study is aimed to review the influence of different salt reduction strategies in wheat bread from technological perspective.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.