Research on the reduction of sodium content in bakery through new technological approaches

ROMANIA

Project manager: Prof. dr. Eng. Georgiana Gabriela CODINĂ

Senior Researchers: Prof. dr. Eng. Adriana Dabija

Prof. dr. Eng. Mircea Adrian OROIAN

Associate prof. dr. Eng. Sorina ROPCIUC

Lecturer dr. Eng. Silviu-Gabriel STROE

Postdoctoral researcher: Dr. Eng. Denisa ATUDOREI

REPUBLIC OF MOLDOVA

Responsible partner: Associate Professor Dr. Eng.  Aliona Ghendov-Mosanu

Senior researcher: Associate Professor Dr. Eng.  Olga Boeştean

Postdoctoral researcher: Dr. Eng. Iurie RUMEUS

PhD Student: Eng. Corina Caracaci

PhD Student: Eng. Sergiu PAIU

Considering the recommendations of the World Health Organization and the strategies applied at the level of the European Union to reduce the sodium content of food products, the topic addressed in the project is very current. Bread is one of the main sources of salt in the world, in Romania and the Republic of Moldova this product being the main factor which contributes to the sodium chloride intake in the diet. Within this project, some strategies for reducing sodium chloride in bread were proposed, less used worldwide. For this purpose, the possibility of using different types of mineral salts with low sodium content, sourdoughs, natural flavor enhancers as substitutes for sodium chloride in bakery products will be analyzed in detail. An attempt will be made to solve the technological and quality problems of the finished products (including sensory) caused by the reduction of sodium chloride in the recipe of bakery products. The technological behavior of the dough will be analyzed in a complex manner with modern equipment that determines the rheological properties during mixing, extension, viscosity and fermentation. The quality of the bread will be analyzed from a physical-chemical, textural and sensory point of view. New lines of research will be opened, with application in the economic sectors, reformulating bread recipes which may help to achieve the “sodium reduction” desiderate. The specific objectives of the projects are as follows:

(O1) Physico-chemical characteristics of wheat flour used as base material

(O2) Evaluation of the impact of sourdough and sea salt with low sodium content on dough rheological properties

(O3) Evaluation of the impact of sourdough and sea salt with low sodium content on bread quality

(O4) Research on the influence of the SD and SS of the types that performed singularly best in terms of technological point of view in different combinations (SS-SD) on the dough rheological properties

(O5) Research on the improvement of bread quality characteristics obtained with SS-SD mixes and different taste enhancers

Raport stiintific 1, perioada 1.09-31.12.2025

Accesaţi raportul aici 

Articles published in indexed/quoted journals in Web of Science and in journals indexed in other international databases:

1. Caracaci C., Codină G.G., Ghendov-Moşanu A., Reduction of sodium content in baking through new technological approaches. Journal of Engineering Science 2025, under review. Indexed: EBSCO, AGRIS, DOAJ, ZENODO, IBN, IRTUM.

Papers presented to international conferences:

1. Caracaci C., Ghendov-Moşanu A., Codină G.G., Towards healthier bread: reducing sodium intake through food innovation, The International Conference “Biotechnologies, Present and Perspectives” 10^th Edition, 2025, 17-19 October, Suceava, Romania
   Available online: https://fiajournal.usv.ro/conference2025/
2. Caracaci C., Codină G.G., Ghendov-Moşanu A. Sodium reduction in bakery products: current approaches, challenges and opportunities. Conference  „Inovația: Factor al Dezvoltării Social-Economice-2025”, 12 december 2025, Cahul, Republic of Moldova, 2025