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Cereal Chem 59:427 - 430.  |  VIEW ARTICLE
Sensory Limitations to Replacement of Sodium with Potassium and Magnesium in Bread.

H. Salovaara. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Five, 10, 20, and 40% of the normal sodium chloride content in bread (2.0%, flour weight basis) was replaced with equivalent amounts of potassium chloride and three magnesium salts (chloride, sulfate, and acetate). Triangle tests showed that potassium chloride (20%) and magnesium chloride and acetate (10% each) can be substituted in bread without causing a deleterious change in flavor. Bread with no significant differences in taste compared to the reference could be baked even when 24 and 12% of the cations was replaced with equivalent amounts of potassium and magnesium chloride, respectively. The sodium content of the bread was then 320 mg/100 g of bread (36% mb), which was 64% of the reference bread. The potassium content was 2.8 times higher and the magnesium content 2.3 times higher (290 mg and 55 mg/100 g bread, respectively) than that of the reference bread, thus representing concentrations normally found in dark breads. The results show that the sodium content of bread may possibly be lowered by about one third with no significantly detectable disadvantage in bread taste, while the content of the nutritionally favorable potassium and magnesium can be increased two- to threefold.

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