ArticleFoods (Basel, Switzerland)2026
Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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3 authors.
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Abstract
Excessive dietary salt intake remains a leading preventable risk factor for cardiovascular disease and mortality. Bread is recognised as a major contributor to population-level sodium consumption in Europe and globally. This study investigated whether substantial salt reduction in bread can be achieved without compromising dough rheology, gas retention, or final bread quality across diverse flour matrices. We evaluated four sodium chloride levels (1.2, 0.6, 0.3, and 0%
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