The problem of excessive salt consumption in the Republic of Moldova
2024
Ciurea, Corina
Salt consumption has been researched in the Republic of Moldova as well as in the world. The article presents data on the amount of salt consumed daily globally and in the Republic of Moldova, as well as the need to reduce salt consumption.The amount of the types of diseases caused by excessive salt consumption, the vital risks that this excess can cause, and the possibility of creating a bakery product to promote healthy eating were analyzed. Following some studies, it has been shown that table salt has an essential role in the baking technology, thus recipies of Grissini with sunflower seeds were developed in which the amount of salt was reduced by 0.5 g for each sample, as well as no salt while water was replaced with kefir, whey and sour borscht, to bring taste in the achloride product and improve the quality of the obtained product. The research results showed that the sample with kefir and sour borscht had similar results to the other samples in which 0.5 g of table salt was added. It can be stated that the liquid phase used in the preparatio of Grissini sticks can replace salt in bakery products, having an insignificant influence on the qualities of the finished product.
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Publisher Technical University of Moldova
This bibliographic record has been provided by Technical University of Moldova