Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties

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S. Sayar
F. Erdoğdu
G. Eydemir
E. Nayman


sodium reduction, bread, dough, sodium replacers


Negative effect of sodium chloride (NaCl) consumption to health has been forcing food processors to re-formulate their products for possible reduction of Na. Reducing Na content of bread, without compromising its sensory-textural properties and the process requirements, might lead to start a low Na diet. While innovative approaches are continuously introduced for Na reduction in processed foods, a common approach is the use of various cations, like potassium, as Na substitutes. Therefore, the objective of this study was to determine the replacement ratio of NaCl with KCl in an industrial white bread production. For this purpose, white bread loaves with partial replacement of NaCl were produced using the straight-dough method. Textural properties of dough samples and sensory properties of bread loaves were determined. Bread with NaCl replacement up to 37.5% KCl was determined to have similar sensory characteristics as the control bread samples. Moreover, no significant impact on dough properties (extensibility, stickiness) was observed. Considering the convenience of replacing NaCl with KCl in industrial production and reducing Na-intake this simple approach might help preventing further health related problems.

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