Salt Reduction in Dough Production: A Comprehensive Review of Quality Changes and Regulation Strategies

Sodium chloride (NaCl), one of the most commonly used additives, is used to improve the taste, flavor, shelf-life, and aroma of dough-based products. However, excessive sodium consumption plays a negative role in public health concerns, resulting in chronic diseases like cardiovascular disease (CVD) and hypertension. Therefore, the food industry faces the challenge of manufacturing low-sodium dough-based products while the original quality of the dough-based products does not deteriorate. This review comprehensively summarized the latest published paper on salt reduction in dough-based food over recent years. The role of salt in the production of dough-based food was first discussed. Furthermore, the effects of salt reduction on the quality of dough-based food and the corresponding quality regulation strategies were highlighted. The application of natural components, salt substitutes, and dough-making technologies to improve the quality of dough-based food was also explored. Salt is crucial for texture, flavor, fermentation, and shelf-life of dough-based products. Salt reduction in dough-based foods compromises processing efficiency and product quality. Specific strategies could counterbalance the negative impact of salt reduction on the quality of dough-based food. The natural components (e.g., fruit and vegetable products), salt substitutes (e.g., taste agents), and optimizing the dough-making process (e.g., temperature and pressure) can effectively reduce salt and improve the sensory properties of dough-based products. Future studies could focus on process optimization and evaluating economic feasibility and consumer acceptance.