Naslov
The salt content in bakery products in Osječko-baranjska county

Autori
Ugarčić-Hardi, Žaneta ; Dumančić, Gabrijela ; Pitlik, Nada ; Koceva Komlenić, Daliborka ; Jukić, Marko ; Kuleš, Anđa ; Sabo, Mirjana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 5th International Congress "Flour-Bread '09" and 7th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2010, 551-556

ISBN
978-953-7005-21-4

Skup
5th International Congress "Flour-Bread '09"

Mjesto i datum
Opatija, Hrvatska, 21.10.2009. - 23.10.2009

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
salt reduction; bakery products; salt analysis in bread

Sažetak
High blood pressure is one of the major causal factors in cardiovascular diseases, which can be successfully decreased by reduction of sodium chloride (salt) intake in diet. The average daily salt intake of Croatian population is high (13-16 g/day) and surpasses the quantity of physiological requirements (6 g/day). Salt content in Croatian bakery products accounts 2% (20 g/kg flour=13 g/kg bread ; 5 g Na/kg bread). This share is even higher in products strewed with salt. Most consumers of those products are younger, who get into a habit of eating salty food from childhood. Currently, the levels of salt used in baking are extremely variable and it is very difficult to obtain absolute levels of salt in bread. Therefore, the aim of this paper was to estimate the salt content in bakery products in Osječko-baranjska County. The obtained results showed that the salt content in bread in the Osjecko-baranjska County varied in the range from 1.01 to 1.79%, and in special products from 2.04 to extremely 4.76%. Although the salt addition has an impact on sensory and technological properties, investigations showed that salt addition in bakery products can be reduced up to 25% without negative effect on quality. This target could be achieved in a stepwise process across the next three years. Discussions with the bakery products industry and the government would be anticipated to define a way to achieve the reduction in salt level consistent with technological and organoleptic needs.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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