Salt reduction in bread via enrichment of dietary fiber containing sodium and calcium.

The high intake of sodium and low intake of dietary fiber are two major dietary risk factors for preventable deaths worldwide, highlighting the need and implementations for developing health foods with low-salt/high-dietary fibers. Bread as a staple food contributes about 25% to the daily intake of sodium in many countries, and salt reduction in bread still remains a great technical challenge. In this study, we developed a simple method to reformulate the white bread in terms of reducing salt contents via dietary fiber fortification, while maintaining the taste and texture qualities.