REDUCTION OF SODIUM CONTENT IN BAKING THROUGH NEW TECHNOLOGICAL APPROACHES

Abstract

Excessive sodium consumption is a global public health concern, negatively impacting life expectancy and overall quality of life. Bread, one of the world’s staple foods, contributes significantly to total sodium consumption, making it imperative to reformulate traditional recipes to reduce salt content while maintaining product acceptability. An effective strategy involves gradually reducing the amount of salt, allowing consumers to adapt to a less intense taste. Another approach involves the use of potassium chloride, which can partially replace sodium in the composition of bakery products, but requires adjustments to eliminate the slightly bitter taste. In this process, yeast plays an essential role, as natural fermentation contributes to the development of a more complex flavor profile, amplifying the perception of salty taste and reducing the need for added salt. Another key factor in reducing sodium is the use of flavor enhancers, such as yeast extracts, glutamates and hydrolyzed protein nucleotides, which enhance the perception of saltiness without increasing sodium content. These ingredients can be combined with salt substitutes, thus helping to maintain an optimal taste balance. Implementing these solutions requires an integrated technological approach, which includes product reformulation, nutritional education and public policies aimed at supporting the reduction of sodium in the diet.