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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

<a href="/cs/project/QK21010064" target="_blank" >QK21010064: Využití biologicky aktivních látek rostlinného původu při skladování zemědělských produktů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Frontiers in Nutrition

ISSN

2296-861X

e-ISSN

2296-861X

Svazek periodika

12

Číslo periodika v rámci svazku

neuvedeno

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

11

Strana od-do

1-11

Kód UT WoS článku

001586567800001

EID výsledku v databázi Scopus

2-s2.0-105018491155