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International Journal of Food Sciences and Nutrition Volume 58, 2007 - Issue 7
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Partial replacement of NaCl can be achieved with potassium, magnesium and calcium salts in brown bread

Dr >Karen E. Charlton Chronic Diseases of Lifestyle Unit, Medical Research Council, Tygerberg, South AfricaCorrespondence[email protected]
,
Elizabeth MacGregor Sasko Milling and Baking, Division of Pioneer Foods, Paarl, South Africa
,
Nonnie H. Vorster Sasko Milling and Baking, Division of Pioneer Foods, Paarl, South Africa
,
Naomi S. Levitt Chronic Diseases of Lifestyle Unit, Medical Research Council, Tygerberg, South Africa; Division of Diabetes and Endocrinology, University of Cape Town, South Africa; Department of Medicine, University of Cape Town, South Africa
&
Krisela Steyn Chronic Diseases of Lifestyle Unit, Medical Research Council, Tygerberg, South Africa
Pages 508-521 | Published online: 06 Jul 2009

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Jaimee Hughes & Sara J. Grafenauer. (2023) The slow rise of sourdough: a nutrition audit of the bread category highlights whole grain. International Journal of Food Sciences and Nutrition 74:3, pages 303-312.
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Camille Georges, Hamza Daroub, Imad Toufeili, Hussain Isma’eel & Ammar Olabi. (2018) Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction. International Journal of Food Properties 21:1, pages 2578-2589.
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MarkusC.E. Belz, LiamA.M. Ryan & ElkeK. Arendt. (2012) The Impact of Salt Reduction in Bread: A Review. Critical Reviews in Food Science and Nutrition 52:6, pages 514-524.
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Xiaohua Wang, Ying Liang, Qi Wang, Yu Chen, Hao Liu & Jinshui Wang. (2022) Low-sodium salt mediated aggregation behavior of gluten in wheat dough. International Journal of Biological Macromolecules 205, pages 231-239.
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