Impact of NaCl reduction and substitution with KCl and CaCl2 on quality attributes of wheat-based bakery products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A102261" target="_blank" >RIV/60460709:41210/25:102261 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.3389/fnut.2025.1657034" target="_blank" >https://doi.org/10.3389/fnut.2025.1657034</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3389/fnut.2025.1657034" target="_blank" >10.3389/fnut.2025.1657034</a>

Result language
angličtina
Original language name
Impact of NaCl reduction and substitution with KCl and CaCl2 on quality attributes of wheat-based bakery products
Original language description
Excessive sodium intake is a major contributor to hypertension and cardiovascular disease, prompting reformulation of commonly consumed foods such as bakery products. This study investigated the impact of reducing sodium chloride (NaCl) or partially replacing it with potassium chloride (KCl) and calcium chloride (CaCl2) on the sensory, rheological, and physical properties of wheat rolls and buns. Eight dough formulations with varied salt content and types were analyzed. Sensory profiling revealed that moderate NaCl reductions (14.4 g/1,000 g) preserved acceptability, while higher reductions or calcium-based substitutions introduced off-flavors such as bitterness and metallic aftertaste. Rheological tests showed that higher NaCl levels enhanced dough stability and consistency, whereas high CaCl2 levels decreased stability. Physical evaluation indicated that CaCl2 substitution led to higher product volume but also compromised dough cohesion. The findings support the feasibility of moderate sodium reduction and limited substitution in bakery products to improve public health outcomes without sacrificing product quality.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30308 - Nutrition, Dietetics

Project
<a href="/en/project/QK21010064" target="_blank" >QK21010064: Application of biologically active natural compounds in storage of agricultural products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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