Objectives: To develop a reduced sodium bread in which salt (NaCl) is partially replaced with K, Mg, and Ca salts.
Methods: Experimental bread was compared against standard brown bread, after a drop test (to assess whether bread quality deteriorates with abuse) and after usual baking practices for baking properties (volume, crust colour, crumb colour and cell structure), sensory properties and nutritional composition. Plant production feasibility was evaluated in an industrial plant. Breads produced there were subjected to sensory evaluation using triangulation tests in a panel of 122 consumers. Twenty-four samples of both standard and experimental bread were laboratory-analysed for Na, K, Mg and Ca content.
Results and Conclusion: A 32.3 % reduced Na brown bread was developed which was acceptable in terms of baking qualities, appearance, texture and taste. Potassium, magnesium and calcium content of the bread were increased by 55.2 %, 69.0 %, and 34.8 %, respectively.