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Importance of salt content reduction in bakery products


Ugarčić-Hardi, Žaneta
Importance of salt content reduction in bakery products // Annual 2010/2011 of the Croatian Academy of Engineering / Žiljak, Vilko (ur.).
Zagreb: Croatian Academy of Engineering, 2012. str. 213-219


Naslov
Importance of salt content reduction in bakery products

Autori
Ugarčić-Hardi, Žaneta

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Annual 2010/2011 of the Croatian Academy of Engineering

Urednik/ci
Žiljak, Vilko

Izdavač
Croatian Academy of Engineering

Grad
Zagreb

Godina
2012

Raspon stranica
213-219

ISBN
1-332-34820-0

Ključne riječi
salt reduction, bakery product, salt content in bakery products

Sažetak
Studies have shown that the excessive intake of sodium/salt has a negative effect on health, primarily on the cardiovascular system. The average daily salt intakes of the European population are high (10 - 20 g salt/day) and surpass quantity of physiological requirements (5 - 6 g salt/day). Therefore, many international and national bodies set aim to reduce the salt intake in diet. since the average daily salt intake of Croatian population is 13 - 16 g/day, the Croatian Academy of Medical Science launched national programme for reducing salt intake. The first task of Croatian programme is to obtain the exact data on salt consumption. It is estimated that 70-75 % of total salt comes from manufactured foods. Since the salt intake from bread is significant (~30 %), the bakery industry is joining the national initiative to salt reduction. The aim of this paper was to estimate the salt content in 23 samples of commercial bread and 20 samples of different rolls taken from the market in Osijek-Baranja County (East Croatia). The obtained results showed that the salt content in bread varied in the range from 0.96 to 2.05 %. This share is even higher in products strewed with salt (2.04 to extremly 4.76).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Žaneta Ugarčić-Hardi (autor)

Citiraj ovu publikaciju

Ugarčić-Hardi, Žaneta
Importance of salt content reduction in bakery products // Annual 2010/2011 of the Croatian Academy of Engineering / Žiljak, Vilko (ur.).
Zagreb: Croatian Academy of Engineering, 2012. str. 213-219
Ugarčić-Hardi, Ž. (2012) Importance of salt content reduction in bakery products. U: Žiljak, V. (ur.) Annual 2010/2011 of the Croatian Academy of Engineering. Zagreb, Croatian Academy of Engineering, str. 213-219.
@inbook{inbook, author = {Ugar\v{c}i\'{c}-Hardi, \v{Z}.}, editor = {\v{Z}iljak, V.}, year = {2012}, pages = {213-219}, keywords = {salt reduction, bakery product, salt content in bakery products}, isbn = {1-332-34820-0}, title = {Importance of salt content reduction in bakery products}, keyword = {salt reduction, bakery product, salt content in bakery products}, publisher = {Croatian Academy of Engineering}, publisherplace = {Zagreb} }