Bread typically contains 1–2% sodium chloride (NaCl), which performs essential functions such as dough stability, flavor, crust formation, and shelf life. At the same time, table salt is the main source of dietary sodium—a risk factor for hypertension and cardiovascular disease. Potassium chloride (KCl) is therefore increasingly being considered as a replacement, as it can take on many of the technological properties of NaCl and is also nutritionally beneficial in terms of potassium [1][2] .
Influence on dough properties
Current studies show that KCl offers similar effects to sodium chloride: water absorption and dough stability remain comparable, the gluten structure is strengthened, and the dough rheology is hardly affected [1][2] . Thus, when KCl was partially replaced (≈ 50%), dough development was measured to be similar to that with conventional salt.
Fermentation behavior, volume & crust formation
KCl has a regulatory effect on yeast fermentation and exerts a similar osmotic pressure to NaCl – the fermentation behavior remains stable [1]. Experiments have shown that crust color, baking volume and specific volume are equivalent when using KCl compared to NaCl breads [2].
Texture & Durability
KCl contributes to maintaining a fine, stable crust structure. The crumb texture remains soft and uniform; freshness and microbiological stability are also hardly different from breads containing NaCl [1][2].
Sensory analysis & consumer experience
Sensor tests confirm: KCl is hardly distinguishable by taste up to a replacement content of about 50%. In most cases, taste and overall acceptance are on par with conventional breads [1][2].
Conclusion
Potassium chloride is a practical substitute for table salt in bread and rolls. At replacement levels of up to 50%, the technological profile, baking results, and sensory properties are maintained. At the same time, sodium can be significantly reduced and potassium intake supported – without compromising quality.
literature
[1]Rodriguez de Marco, E. et al. (2022). Sodium chloride replacement by potassium chloride in bread – sensorial threshold and technological quality. International Journal of Gastronomy and Food Science. https://www.bohrium.com/paper-details/sodium-chloride-replacement-by-potassium-chloride-in-bread-determination-of-sensorial-potassium-threshold-and-effect-on-dough-properties-and-breadmaking-quality/812843258202816512-1625
[2]Pashaei, M. (2022). Technological characteristics of sodium reduced wheat bread – effects of partial replacement with potassium chloride. Journal of Cereal Science, 82, 155. https://onlinelibrary.wiley.com/doi/abs/10.1002/fsn3.2917