Charlton Karen E, MacGregor Elizabeth, Vorster Nonnie H, Levitt Naomi S, Steyn Krisela
Chronic Diseases of Lifestyle Unit, Medical Research Council, Tygerberg, South Africa.
Int J Food Sci Nutr. 2007 Nov;58(7):508-21. doi: 10.1080/09637480701331148.
To develop a reduced-sodium bread in which salt (NaCl) is partially replaced with potassium, magnesium and calcium salts.
Experimental bread was compared against standard brown bread, after a drop test (to assess whether bread quality deteriorates with abuse) and after the 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 sodium, potassium, magnesium and calcium content.
A 32.3% reduced-sodium brown bread was developed that was acceptable in terms of baking qualities, appearance, texture and taste. The potassium, magnesium and calcium contents of the bread were increased by 55.2%, 69.0%, and 34.8%, respectively.
