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 public health concern. While the current adequate intake (AI) is set at 1.5 g per day, average daily for Americans ages one and up currently above 3.5 g, leading an increased risk conditions such hypertension cardiovascular disease (CVD). Due prevalence bread consumption moderately high content that accompanies it, become major contributor dietary intake. Still people seem associate foods higher in content, processed meats frozen foods, main way limit consumption, therefore, overlook contribution made by regularly consuming bread. This review focuses on recent research detailing methods are being implemented attempts reduce products. Included literature examined perspective sensory feasibility identifying gaps knowledge surrounding viable strategies producing reduced-sodium breads. Sodium reduction technologies discussed include areas salt removal, physical modification, replacement flavour modification.