ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1657034
Impact of NaCl reduction and substitution with KCl and CaCl₂ on quality attributes of wheat-based bakery productsThe effect of reformulation of bakery products on their quality
Provisionally accepted
- Czech University of Life Sciences Prague, Prague, Czechia
Select one of your emails
You have multiple emails registered with Frontiers:
Notify me on publication
Please enter your email address:
If you already have an account, please login
You don't have a Frontiers account ? You can register here
Excessive sodium intake is a major contributor to hypertension and cardiovascular disease, prompting reformulation of commonly consumed foods such as bakery products. This study investigated the impact of reducing sodium chloride (NaCl) or partially replacing it with potassium chloride (KCl) and calcium chloride (CaCl₂) on the sensory, rheological, and physical properties of wheat rolls and buns. Eight dough formulations with varied salt content and types were analyzed. Sensory profiling revealed that moderate NaCl reductions (14.4 g/1000 gup to 37 %) preserved acceptability, while higher reductions or calcium-based substitutions introduced off-flavors such as bitterness and metallic aftertaste. Rheological tests showed that higher NaCl levels enhanced dough stability and consistency, whereas high CaCl₂ levels decreased stability. Physical evaluation indicated that CaCl₂ substitution led to higher product volume but also compromised dough cohesion. The findings support the feasibility of moderate sodium reduction and limited substitution in bakery products to improve public health outcomes without sacrificing product quality.
Keywords: Sensory evaluation, Food reformulation, Bakery products, salt reduction, Sodium intake
Received: 30 Jun 2025; Accepted: 20 Aug 2025.
Copyright: © 2025 Musiienko, Jurkaninová, Chrpová and Kourimska. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Daria Musiienko, Czech University of Life Sciences Prague, Prague, Czechia
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.