School of Food Science, Food Technology, and Nutrition, National University of Ireland, Cork, Ireland.
Crit Rev Food Sci Nutr. 2012;52(6):514-24. doi: 10.1080/10408398.2010.502265.
The dietary intake of sodium chloride has increased considerably over the last few decades due to changes in the human diet. This higher intake has been linked to a number of diseases including hypertension and other cardiovascular diseases. Numerous international health agencies, as well as the food industry, have now recommended a salt intake level of about 5-6 g daily, approximately half the average current daily intake level. Cereal products, and in particular bread, are a major source of salt in the diet. Therefore, any reduction in the level of salt in bread would have a major impact on global health. However, salt is a critical ingredient in bread production, and its reduction can have a deleterious effect on the production process. This includes an impact on dough handling, as well as final bread quality characteristics, including shelf-life, bread volume, and sensory characteristics, all deviating from the expectations of bakers and consumers. This review describes the effect of salt reduction during bread production and the resulting problems, both technological and qualitative, as well as evaluating some techniques commonly used to replace sodium chloride.
在过去几十年中，由于人类饮食的变化，氯化钠的膳食摄入量大大增加。这种高摄入量与许多疾病有关，包括高血压和其他心血管疾病。许多国际卫生机构以及食品行业现在建议每天摄入盐量约为 5-6 克，大约是目前平均每日摄入量的一半。谷物产品，特别是面包，是饮食中盐的主要来源。因此，面包中盐含量的任何降低都会对全球健康产生重大影响。然而，盐是面包生产的关键成分，其减少会对生产过程产生有害影响。这包括对面团处理的影响，以及最终面包质量特性的影响，包括保质期、面包体积和感官特性，所有这些都偏离了面包师和消费者的预期。本综述描述了面包生产过程中盐的减少及其产生的问题，包括技术和质量问题，并评估了一些常用的替代氯化钠的技术。
