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 main contributors to dietary sodium intake, especially in countries where the bread has an important role in the daily menu. The aim of this work was the evaluation of the effects of the reduction of sodium content and its replacement with a natural low Na salt on the quality parameters of durum wheat [Triticumturgidum (L.) subsp.turgidum (L.) convar. durum (Desf.)] bread. Breads were produced in an industrial company, packaged under MAP conditions and stored at 25 °C for 90 days. The physicochemical characteristics of the bread samples and the sensory changes were evaluated to highlight the products evolution during the shelf life. The loaf volume and height, the crumb porosity, the moisture content and the pH were determined in bread samples at different time of storage. Sensory changes were also studied to understand the effect of the Na reduction on the major bread attributes. Loaf volume and height showed, as expected, a decrease of these parameters correlated with the reduction of salt concentration. The moisture content did not show differences during storage, while HMF showed the typical fluctuating trend independently from the salt level of the bread samples. The results of the sensory data showed that breads differed in salt attribute, as expected, and had similar trends during storage.