Abstract
High dietary sodium (Na) intake is strongly linked to hypertension, cardiovascular disease, and premature mortality. As part of global efforts to reduce salt consumption, potassium chloride (KCl) has emerged as a promising salt substitute due to its salty taste at low concentrations(1). Bread, a major dietary sodium source in New Zealand, contributes approximately 18% of total sodium intake in the national diet(2). Therefore, reformulation strategies that effectively reduce sodium while maintaining bread quality attributes are essential for consumer acceptance and real-world implementation. This study aimed to investigate the effect of potassium-enriched, reduced-sodium salt on white bread quality, specifically in terms of volume, moisture, colour, texture and mineral content. White bread was prepared using a standardised base formulation, in which table salt (NaCl) was replaced with 0%, 25%, 50%, 75%, and 100% KCl, respectively. All samples were processed under identical conditions, and key quality parameters were assessed using standardised testing methods. Inductively Coupled Plasma (ICP) was used to confirm the content of sodium and potassium in bread samples at different substitution levels. One-way analysis of variance (ANOVA) was used to assess differences in bread quality across formulations, followed by post-hoc Tukey Honestly Significant Difference tests (α = 0.05). Bread volume and moisture content showed no significant differences across substitution levels. Based on Texture Profile Analysis, instrumental hardness measurements slightly increased with higher KCl substitution, while gumminess rose mildly and other texture parameters remained stable. Instrumental colour measurements indicated that both crust and crumb colour remained consistent across all formulations. Overall, these findings support the practical application of using potassium-enriched, reduced-sodium salt in bread formulation without compromising bread quality and its potential to contribute meaningfully to population-level sodium reduction and improved public health outcomes.