Overdose of sodium has prompted research into meat and frozen foods that are considered salt-rich, but the sensory and feasible reduction of salt in other commonly consumed foods such as bread. Ignored the effect on sexuality.
Bread is a major factor in dietary sodium intake due to the prevalence of daily bread consumption and the role of sodium in bread production.Recent reviews displayed in International Journal of Food Science and Technology Addresses advances, feasibility, and knowledge gaps on how to reduce sodium when making bread. Sodium reduction techniques being discussed include methods of salt removal, physical modification, salt substitution, and flavor modification.
According to the article, “The easiest and most cost-effective way is to reduce the amount of salt in the recipe. Depending on the sodium content of the whole salt product, a 15% to 25% salt reduction is for most types. It looks like it’s feasible. “
The authors also flag concerns about consumer perceptions of overall palatability as potential changes to formulation and baking techniques are assessed. Finally, they are seeking further research “to be able to optimize both nutritional and sensory qualities to achieve healthier sodium intake.”
“Bread staple food With many people’s diets, and people generally don’t stick to just one serving Bread“Aubrey Danteman says. graduate student Lead author of the treatise at the Faculty of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign.
“About 70% of sodium in the US food supply comes from packaged and processed foods, and since the largest source is actually baked goods, reducing salt in that particular category helps reduce it. increase sodium Research co-author Soo-Yeun Lee, a professor of food science at the University of Illinois, adds.
Aubrey Dunteman et al, Sodium Reduction Techniques Applied to Bread Products and Their Impact on Sensory Properties: Review, International Journal of Food Science and Technology (2021). DOI: 10.1111 / ijfs.15231
Provided by Food and Nutrition Science Promotion Institute
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