Uploaded August 2024 | Updated September 2026, 3 weeks ago
With global salt consumption going above recommended limits, more than 90 nations have implemented salt reduction strategies, and bread makers are not free from this pressure. In many countries including the US and the UK, bread is a leading source of salt. Research has since gone into the making of palatable bread with less sodium or salt. In this video, we dive into these strategies, looking for the ones that are convenient to use during home baking. But before we reduce salt, we need to look into what salt really does to bread dough, including its effect on the shelf life of the bread and the texture. Watch the video for more!
#salt #bread #msg
Chapters
0:00 Opening
0:21 Introduction
1:53 What salt actually does
4:33 if you're making bread dough with less salt or no salt at all
10:17 Adding MSG
11:49 Soy Sauce
14:20 Lower the amount of salt gradually
16:04 Long fermentation
17:49 Spatial distribution
References
1. Hunter RW et al., 2022. The impact of excessive salt intake on human health.
doi: 10.1038/s41581-021-00533-0.
2. https://www.who.int/news-room/fact-sheets/detail/salt-reduction
3. Brinsden HC et al., 2013 Surveys of the salt content in UK bread: progress made and further reductions possible
doi: 10.1136/bmjopen-2013-002936
4. Pashaei M et al, 2022. The impacts of salt reduction strategies on technological characteristics of wheat bread: a review.
doi: 10.1007/s13197-021-05263-6.
5. Reduced salt and sodium in bread and other baked products
Stanley P. Cauvain, BakeTran,
Reducing Salt in Foods Second Edition Edited by Cindy Beeren Kathy Groves Pretima M. Titoria
6. Avramenko, N. A. et al, 2017. “The Chemistry of Bread Making: The Role of Salt to Ensure Optimal Functionality of Its Constituents.” doi:10.1080/87559129.2016.1261296.
7. E.J. Lynch et al., 2009, Fundamental studies on the reduction of salt on dough and bread characteristics
doi:10.1016/j.foodres.2009.03.014.
8. Lauri Simonson et al., 2003. Response of wheat sourdough parameters to temperature, NaCl and sucrose variations, Food Microbiology, Volume 20, Issue 2, 2003, Pages 193-199,
doi:10.1016/S0740-0020(02)00117-X.
9. fda.gov/inspections-compliance-enforcement-and-criminal-investigations/inspection-technical-guides/water-activity-aw-foods
10. Belz MC et al., 2012. The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.
doi: 10.1007/s00253-012-4052-x.
11. ncbi.nlm.nih.gov/books/NBK50952
12. Dunteman, A. et al., 2021. Sodium reduction technologies applied to bread products and their impact on sensory properties: a review.
doi.org/10.1111/ijfs.15231
13. Dunteman, A. et al., 2023. Consumer Acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking.
doi.org/10.1111/1750-3841.16395
14. S. Kremer, R. et al., 2013. Consumer acceptance of salt-reduced “soy sauce” bread over repeated in home consumption, doi.org/10.1016/j.foodqual.2012.12.001.
15. Girgis S et al., 2003. A one-quarter reduction in the salt content of bread can be made without detection.
doi: 10.1038/sj.ejcn.1601583. PMID: 12700625.
16. Dieuwerke P. Bolhuis et al., 2011. A Salt Reduction of 50% in Bread Does Not Decrease Bread Consumption or Increase Sodium Intake by the Choice of Sandwich Fillings
doi.org/10.3945/jn.111.141366.
17. Pflaum T et al., 2013. Influence of texture on the perception of saltiness in wheat bread.
doi: 10.1021/jf403304y.
18. Martijn W.J. Noort et al., 2010. Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride. doi.org/10.1016/j.jcs.2010.06.018.
19. Fiorella Sinesio et al., 2019.
Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread
doi.org/10.1016/j.foodchem.2019.125252.
20. A Santos JA et al., 2021. A Systematic Review of Salt Reduction Initiatives Around the World: A Midterm Evaluation of Progress Towards the 2025 Global Non-Communicable Diseases Salt Reduction Target.
doi: 10.1093/advances/nmab008. PMID: 33693460; PMCID: PMC8483946.
21. Tarlak F. The Use of Predictive Microbiology for the Prediction of the Shelf Life of Food Products. Foods. 2023 Dec 13;12(24):4461.
doi: 10.3390/foods12244461.
With global salt consumption going above recommended limits, more than 90 nations have implemented salt reduction strategies, and bread makers are not free from this pressure. In many countries including the US and the UK, bread is a leading source of salt. Research has since gone into the making of palatable bread with less sodium or salt. In this video, we dive into these strategies, looking for the ones that are convenient to use during home baking. But before we reduce salt, we need to look into what salt really does to bread dough, including its effect on the shelf life of the bread and the texture. Watch the video for more!
#salt #bread #msg
Chapters
0:00 Opening
0:21 Introduction
1:53 What salt actually does
4:33 if you're making bread dough with less salt or no salt at all
10:17 Adding MSG
11:49 Soy Sauce
14:20 Lower the amount of salt gradually
16:04 Long fermentation
17:49 Spatial distribution
References
1. Hunter RW et al., 2022. The impact of excessive salt intake on human health.
doi: 10.1038/s41581-021-00533-0.
2. https://www.who.int/news-room/fact-sheets/detail/salt-reduction
3. Brinsden HC et al., 2013 Surveys of the salt content in UK bread: progress made and further reductions possible
doi: 10.1136/bmjopen-2013-002936
4. Pashaei M et al, 2022. The impacts of salt reduction strategies on technological characteristics of wheat bread: a review.
doi: 10.1007/s13197-021-05263-6.
5. Reduced salt and sodium in bread and other baked products
Stanley P. Cauvain, BakeTran,
Reducing Salt in Foods Second Edition Edited by Cindy Beeren Kathy Groves Pretima M. Titoria
6. Avramenko, N. A. et al, 2017. “The Chemistry of Bread Making: The Role of Salt to Ensure Optimal Functionality of Its Constituents.” doi:10.1080/87559129.2016.1261296.
7. E.J. Lynch et al., 2009, Fundamental studies on the reduction of salt on dough and bread characteristics
doi:10.1016/j.foodres.2009.03.014.
8. Lauri Simonson et al., 2003. Response of wheat sourdough parameters to temperature, NaCl and sucrose variations, Food Microbiology, Volume 20, Issue 2, 2003, Pages 193-199,
doi:10.1016/S0740-0020(02)00117-X.
9. fda.gov/inspections-compliance-enforcement-and-criminal-investigations/inspection-technical-guides/water-activity-aw-foods
10. Belz MC et al., 2012. The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.
doi: 10.1007/s00253-012-4052-x.
11. ncbi.nlm.nih.gov/books/NBK50952
12. Dunteman, A. et al., 2021. Sodium reduction technologies applied to bread products and their impact on sensory properties: a review.
doi.org/10.1111/ijfs.15231
13. Dunteman, A. et al., 2023. Consumer Acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking.
doi.org/10.1111/1750-3841.16395
14. S. Kremer, R. et al., 2013. Consumer acceptance of salt-reduced “soy sauce” bread over repeated in home consumption, doi.org/10.1016/j.foodqual.2012.12.001.
15. Girgis S et al., 2003. A one-quarter reduction in the salt content of bread can be made without detection.
doi: 10.1038/sj.ejcn.1601583. PMID: 12700625.
16. Dieuwerke P. Bolhuis et al., 2011. A Salt Reduction of 50% in Bread Does Not Decrease Bread Consumption or Increase Sodium Intake by the Choice of Sandwich Fillings
doi.org/10.3945/jn.111.141366.
17. Pflaum T et al., 2013. Influence of texture on the perception of saltiness in wheat bread.
doi: 10.1021/jf403304y.
18. Martijn W.J. Noort et al., 2010. Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride. doi.org/10.1016/j.jcs.2010.06.018.
19. Fiorella Sinesio et al., 2019.
Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread
doi.org/10.1016/j.foodchem.2019.125252.
20. A Santos JA et al., 2021. A Systematic Review of Salt Reduction Initiatives Around the World: A Midterm Evaluation of Progress Towards the 2025 Global Non-Communicable Diseases Salt Reduction Target.
doi: 10.1093/advances/nmab008. PMID: 33693460; PMCID: PMC8483946.
21. Tarlak F. The Use of Predictive Microbiology for the Prediction of the Shelf Life of Food Products. Foods. 2023 Dec 13;12(24):4461.
doi: 10.3390/foods12244461.
