Evaluation of salt content of craft breads in Greece: Implications for public health nutrition
- Boukouvalas Georgios
- Marakis Georgios
- Tsigarida Eirini
DOIAbstract
Bread has been the leading focus in most salt reduction strategies worldwide. The sodium content of 220 craft bread samples in Greece was determined by flame photometry. Basic information about bread preparation method, as declared by the bakers, was also recorded. The average salt content was 1.32g/100g of bread as sold (range: 0.13g-2.22g/100g). “White” bread contained more salt compared to “brown” bread (i.e. bread made with flour having a higher amount of bran) (1.37 vs. 1.25g/100g respectively, p<0.005). Moreover, the types of flour used, as well as the use of baker’s yeast vs. starter dough were associated with significant differences in salt concentration. 68.2% of the samples exceed the voluntary targets of max salt conten...
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