Use of a natural low Na+ salt in durum wheat bread

Processed foods are the main source of sodium in the diet and bread is one of the maincontributors to dietary sodium intake, especially in countries where the bread has animportant role in the daily menu. The aim of this work was the evaluation of the effects ofthe reduction of sodium content and its replacement with a natural low Na+ salt on thequality parameters of durum wheat [Triticumturgidum (L.) subsp.turgidum (L.) convar.durum (Desf.)] bread. Breads were produced in an industrial company, packaged underMAP conditions and stored at 25 °C for 90 days. The physicochemical characteristics of thebread samples and the sensory changes were evaluated to highlight the productsevolution during the shelf life. The loaf volume and height, the crumb porosity, themoisture content and the pH were determined in bread samples at different time ofstorage. Sensory changes were also studied to understand the effect of the Na+ reductionon the major bread attributes. Loaf volume and height showed, as expected, a decrease ofthese parameters correlated with the reduction of salt concentration. The moisture contentdid not show differences during storage, while HMF showed the typical fluctuating trendindependently from the salt level of the bread samples. The results of the sensory datashowed that breads differed in salt attribute, as expected, and had similar trends duringstorage.