Baking Loss Research Articles

Substitution of sucrose by erythritol in angel cake: Effect on protein foaming, baking performance and digestion properties

Sugars played an important role in the processing of products such as cakes, however, their high-calorie character often posed a health risk to consumers. Therefore, this paper aimed to better investigate the effect of sugar substitutes on the improvement of egg white foaming properties and angle cake digestibility characteristics. It was demonstrated that the addition of erythritol improved the surface properties of egg whites, thus enhancing their foaming properties. Particularly, when the erythritol substitution was 50 %, the sugar-egg white complex structure unfolded and had the best foaming capacity. On this basis, the baking performance of angel cakes with sucrose replaced by erythritol was analyzed. When the erythritol substitution was lower than 50 %, the specific volume and the baking loss rate of the cakes were basically unchanged, and the texture and sensory taste of the cakes were all excellent. Finally, the gastrointestinal digestive kinetic analysis suggested that erythritol substitution for sucrose was beneficial for reducing blood glucose levels in vivo. Furthermore, for the MgCl2-based samples, both the degree of protein destruction after digestion was weakened and the glucose-lowering effect was better exerted. Overall, this study provided a new theoretical basis for the low-calorie sugar-substituted health food products development in the future.

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics.

Walnut flour (WF) is a nutrient-rich source that can be used as an alternative for individuals on a gluten-free diet. This study aimed to assess the physical, chemical, and sensory changes in low-carbohydrate bread when supplemented with WF. Molecular-level changes were also examined using ATR-FTIR spectra. The bread recipe, containing buckwheat and flaxseed, was enriched with WF at levels ranging from 5% to 20%. The addition of WF resulted in increased loaf volume and decreased baking loss. Enriched bread samples showed higher protein content, while fat and available carbohydrate content decreased. Additionally, WF incorporation led to a decrease in crumb brightness and an increase in redness (from 23.1 to 25.4) and yellowness (from 23.8 to 26.7). WF also increased crumb hardness and chewiness. Moreover, the tested additives primarily influenced the intensity of FTIR spectra, indicating changes in protein, carbohydrate, and fat content, with increased band intensity observed in the protein region. We particularly recommend bread with a WF content of 15%. This type of bread is characterized by high consumer acceptance. Furthermore, compared to bread without the addition of WF, it has a higher content of phenolic compounds, protein, and fat by approximately 40%, 8%, and 4%, respectively. The antioxidant activity of this bread, determined using the ABTS and DPPH methods, is also significantly higher compared to the control bread.

Increasing the functionality of sponge cakes by mint, and cocoa powder addition

While sponge cake is one of the most well-liked cookies in the world, mint and cocoa have both been shown to be excellent sources of antioxidant compounds. Therefore, the aim of the study was to create functional sponge cakes with the addition of Dutch cocoa powder and different types of mint, with proven increased total antioxidant and polyphenol content. Additionally, made an effort to produce functional sponge cakes enhanced with cocoa powder and dried, ground mint leaves. To accomplish this, the cakes with cocoa addition were also added 1, 3, and 5% of the ground mint variety, and then the changes in their antioxidant and polyphenol content were assessed. To prove the functionality of cakes, total polyphenol content was detected by Folin-Ciocalteu, while all antioxidant content was measured by the FRAP method. The spectrophotometric analysis supported the functionality of sponge cakes and the baking losses of identified components. The total polyphenol content of baked goods ranged from 1.37 to 1.66 mg GAE/g for peppermint cakes, from 1.66 to 1.87 mg GAE/g for spearmint cakes, and from 1.20 to 1.68 mg GAE/g for strawberry mint sponge cakes. The total antioxidant content of the functional cakes changed between 1.84 and 2.82 mg AAE/g for peppermint cakes, from 1.84 to 4.00 mg AAE/g for spearmint cakes, and from 1.56 to 2.94 mg GAE/g for strawberry mint sponge cakes. The natural control samples, and control sponge cakes made without mint addition with only cocoa powder always had lower levels of polyphenols and antioxidants. All samples had baking loss (control samples had the highest in all cases), but strawberry mint samples had the least of it when it came to antioxidant content and spearmint samples had the least in the case of polyphenol content. Overall, mints and Dutch cocoa powder are appropriate for the production of functional bakery goods because they give the final product a tasty flavor and provide a significant amount of antioxidants and polyphenols despite baking.

Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

The present study aimed to obtain good quality croissants from wholegrain wheat flour using baking sourdoughs prepared from single starter cultures of Pediococcus acidilactici 02P108 (PA), Pediococcus pentosaceus SM2D17 (PP) and Enteroccocus durans 09B374 (ED) as an attempt to overcome the usual negative effects of the wholegrain flour on the characteristics of this specific bakery product group. Results showed that the addition of sourdough in the wholegrain wheat dough had similar performance as that of conventional baker’s yeast regarding the rheological characteristics of dough. The dynamic viscosity of all sourdough-leavened samples remained higher than that of the control sample at all tested shear rates. A positive effect of sourdoughs used on the development of baking dough was observed in terms of specific volume improvement, higher degree of softening, and reduced baking loss. However, these positive effects were found as strain-specific. The use of Enteroccocus durans 09B374-made sourdough showed the most distinguished sensory characteristics and the best results regarding croissant staling during storage. The study demonstrated that sourdoughs used in wholemeal wheat croissant dough had positive effect on the quality characteristics and shelf-life of products. However, strain selection proved as of key importance for the successful production of wholemeal wheat croissants.

Effect of fish skin gelatin on characteristics and staling properties of bread made from pre-baked frozen dough

Using hydrocolloids as an additive in different foods is becoming increasingly common, especially in wheat-based products, to improve their quality. This paper investigated the effect of fish skin gelatin on the quality of the bread made from pre-baked frozen dough and its staling properties during storage. The results showed that the addition of fish skin gelatin (0.0%, 0.5%, 1.0% and 1.5% on flour) significantly reduced the hardness and the baking loss of bread and increased the specific volume of bread (P < 0.05). When 0.5% fish skin gelatin was added, the hardness of bread was reduced by 28.07%, and the specific volume increased from 2.99 cm3/g to 3.44 cm3/g. During the 7 days of storage, compared to the control group, bread and starch samples containing 0.5% gelatin had the lowest enthalpy of retrogradation at 1.90 J/g and 1.74 J/g, followed by 1.0% and 1.5% gelatin samples, indicating that gelatin can restrain the diffusion of water, and further limit water migration and vaporization. The relative crystallinity of bread and starch decreased by 17.50% and 38.45%, respectively, which demonstrated the mitigating effect of starch crystallization. The decline in absorbance ratio of FT-IR at R1047/1022 and R1022/995 also confirmed that the addition of gelatin could delay starch retrogradation. These results indicated that fish skin gelatins have potential applications in delaying starch retrogradation and extending the bread shelf-life.

THE USE OF REFRACTANCE WINDOW-DRIED EGG POWDER IN CAKE PRODUCTION

The study aimed to evaluate the use of refractance window-dried egg powders in cake production. It was found that liquid egg white (WL) resulted in the lowest batter density of 1.05 g/mL, followed by egg white powder (WP) at 1.16 g/mL. The highest specific volume was determined in WL samples at 2.71 ml/g, followed by WP samples at 2.46 mL/g. In addition, the use of powdered eggs reduced baking loss but also caused a decrease in the crumb lightness value. Furthermore, the usage of WP had a positive effect on the hardness value of cake samples, which decreased from 884.01 g to 720.53 g. Finally, the alternative use of egg powder had a positive effect on crumb appearance, increasing both cell count and total cell area. Therefore, the incorporation of powdered eggs by refractance window drying instead of liquid eggs in cake production can be considered an applicable approach due to the various benefits it offers.

Microcrystalline Cellulose Isolation and Impregnation with Sappan Wood Extracts as Antioxidant Dietary Fiber for Bread Preparation.

Microcrystalline cellulose (MCC) has gained considerable attention as a functional ingredient in bread making. This work demonstrates the isolation of MCC from sugar cane bagasse (SCB) for preparing bread. The effect of MCC on bread attributes and antioxidant activity by impregnation with sappan wood extract (SAP) was evaluated. The highest crystallinity index and suitable size of MCC were achieved at 85 °C under 90 min hydrolysis condition. Increasing MCC/SAP levels in bread showed a significant increase in bread color with decreases in the specific volume and baking loss. There was a positive correlation between bread texture and the MCC/SAP level. The addition of MCC/SAP interfered with the bread hardness. Low MCC/SAP levels have no effect on springiness and cohesiveness; however, 4% MCC/SAP has significantly decreased these attributes, with the highest antioxidant activity and phenolic content. Therefore, MCC can be functionalized with SAP as an antioxidant fiber additive for health benefits in bakery products.

Effect of Rice Bran Protein Isolate (RBPI) Addition on the Sponge Cake Qualitative and Bioactive Properties

The current study investigated the effect of rice bran protein isolate (RBPI), in the amounts of 0, 1, 2, and 3% of wheat flour, which are mentioned in abbreviate as C, RBPI1, RBPI2, and RBPI3, respectively, on qualitative and bioactive properties of sponge cake. The results indicated that RBPI contains 57.58% protein with high pepsin digestibility (87.95%). RBPI addition increased the consistency (Bostwick number) and specific gravity (SG) of the prepared batter samples from 7.62 cm and 1.08 for the control to 6.50 cm and 1.14 for RBPI3, respectively. The protein content of sponge cake increased significantly from 6.31% (C) to 6.95% (RBPI3), but the cake volume and baking loss decreased significantly ( p &lt; 0.05 ) with increasing the amount of RBPI. The crust color of the cake samples was changed ( L ∗ and b ∗ were decreased, and a ∗ was increased) by RBPI addition. The texture profile analysis (TPA) and sensory evaluation demonstrated that up to 2% of wheat flour can be replaced by RBPI without negatively affecting the characteristics of these. Total phenol content (TPC) and DPPH scavenging activity of RBPI2 were also improved. According to the results obtained from all the evaluations, the addition of RBPI to up to 2% of wheat flour is recommended to improve the qualitative and bioactive properties of the prepared functional sponge cake.

쌀가루의 종류를 달리하여 제조한 머핀의 품질 특성

The quality characteristics of muffins with different types of rice flour, such as soft flour (CON), soft rice flour (SRF), floury rice flour (FRF), and rice flour (RF) were assessed by using Image J program, which includes their particle size analysis, moisture content, pH, color, specific volume, baking loss rate, texture. (D[4, 3]) is weighted mean diameter, which is directly obtained in particle size measurements showed large values in the order of rice flour, floury rice flour, soft rice flour, and soft flour. The moisture content was high in the CON and SRF groups with small particle sizes. There was no significant difference in pH, L and b value. The a value was significantly low only in the RF group with large particle size. The smaller the particle size, the higher the specific volume and baking loss rate. Image J showed that the number of pores decreased when fewer smaller particles were the powder, but the pores were larger. Among the rice flours, the SRF group, excluding the CON group, scored high in all the acceptability elements. The results from this study can be used as basic data that can contribute to research on various rice-processed foods.

Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours.

Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF) chickpea flours. The techno-functional properties of these flours were determined, and scanning electron microscope images and mid-infrared spectra were obtained. The rheological properties of cookie doughs were measured along with their mid-infrared spectra. Baked cookies were analyzed for their technological properties as well as their in vitro digestion properties. Sensory analysis was also performed for all the cookies. The most significant difference among the flours was observed in their water retention capacity, and CCF had 119.7% higher water retention capacity compared to RCF. The dough made with CCF had quite different rheological properties from the others. The cookies baked with GCF had the highest baking loss and spread ratio. The CCF-containing cookies had the hardest structure. The cookies made from RCF had a higher resistant starch content followed by the cookies with GCF. All the cookies had similar scores in all aspects tested in the sensory analysis. The use of three different forms of chickpea flour in cookie formulations resulted in products with very different properties; however, their overall acceptability levels were close.

Sunflower seed cake as a source of nutrients in gluten-free bread

An increase in the demand for cold-pressed vegetable oils can be observed, e.g. from sunflower. The press cake formed during sunflower oil production can also be an important source of protein, carbohydrates, and phenolic compounds. The aim of the study was to examine the quality of gluten-free breads fortified with sunflower seed cake. The fortified products were characterized by lower moisture content (49.35–48.87%). The bake loss parameter decreased after the use of the highest 15% dose of the sunflower cake. The addition of the sunflower cake caused an increase in the content of nutrients, compared to the control sample: protein (7.44–9.69%d.b.), fat (3.41–10.72%d.b.), crude fiber (1.23–2.34%d.b.), polyphenols (89.3–222.3 mg·100 gd.b.−1), and soluble sugars (2.42–2.73%d.b.). The gluten-free breads with the sunflower seed cake exhibited lower hardness, springiness, and chewiness but higher cohesiveness. The use of the additive contributed to the darkening of the gluten-free bread crumb. The appearance, consistency, aroma, and palatability of the sunflower cake-fortified gluten-free bread were found to be much more attractive than the parameters of the unmodified bread. The conducted research has shown that, thanks to sunflower cake addition, it is possible to obtain a highly nutritious product with desirable sensory quality.

The Potential of Wine Lees as a Fat Substitute for Muffin Formulations.

The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML100, respectively. Batter rheology, in addition to the textural and colorimetric characteristics, the pore dimension, and the sensory aspect of the different formulations were evaluated. The batter consistency (K) of fat-replaced muffins was lower than that of the control, while the hardness and chewiness of the end products were higher. ML25 and ML50 samples reached the highest volume, while the baking loss decreased due to WL's fiber components. ML25, ML50, ML75, and ML100 accounted for caloric reductions of 9, 18, 22, and 26%, respectively, compared to full-fat muffins. Muffins with WL showed a darker crust and crumb as lightness (L*) decreased. Moreover, a* parameter increased with the increment of WL in the formulation, leading to a redder and less yellow-hued fat-replaced muffin. In conclusion, WL could effectively replace fat in the 25-50% range in muffins, achieving a final product with reduced calories, a higher dietary fiber content, higher volume, and promising sensory aspects.

Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies

SummaryWheat flour is deficient in many nutrients and is the main ingredient of cookies. In the present study, Tilapia fish protein concentrate (FPC) (5%) and seaweed (Portieria hornemanii) (2.5%, 5%, 7.5% and 10%) were incorporated into cookie formulation. The treatments were respectively T3, T4, T5 and T6. Cookies prepared without FPC and seaweed (T1) and 5% FPC (T2) alone acted as a control. Proximate composition, total dietary fibre, mineral content, physical properties (baking loss, fracturability, colour and textural properties) and sensory characteristics were analysed. Improvement in the protein (4.98–8.19%) (P &lt; 0.05), carbohydrate (63.74%), Total dietary fibre (3.35%), energy (546–574 Kcal/100 g cookies), spread factor (1.82–1.89) and mineral content was observed in cookies containing seaweed and FPC compared to control. High overall acceptability was obtained by T3 compared to the control. The present study showed cookies that are nutritionally improved as well as have good sensory acceptability can be developed by incorporating seaweed and FPC. In the future, the incorporation of specific purified compounds from seaweeds into cookies can be done.

Assessment of the Fungistatic Properties of Calendula officinalis L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread

The potential of Calendula officinalis water extract against fungi Aspergillus niger and Penicillium sp. and the effect of extract addition on the quality of wheat bread were investigated. In vitro, the extract reduced the mycelial growth and biomass production of A. niger, but there was no inhibitory effect on Penicillium sp. Enriched bread showed significantly higher total phenolic content, by about 77% and 95% in the bread, in which 10% and 15% of the water was replaced with extract, respectively. The antioxidant potential against DPPH• was significantly higher (compared to the control) in both variants used in the experiment, and the level of antioxidant activity increased with the addition of extract. The enriched bread had good quality characteristics—lower baking losses and higher volume than the control. The moisture content and acidity of the crumb of the extract-enriched bread were also higher. The extract additive used did not affect the sensory properties of the bread.

Impact of exopolysaccharides-producing lactic acid bacteria on the chemical, rheological properties of buckwheat sourdough and the quality of buckwheat bread

Exopolysaccharides (EPS) produced in situ by lactic acid bacteria (LAB) during sourdough fermentation have the potential to replace hydrocolloids in gluten-free sourdoughs. This study investigated effects of an EPS-producing Weissella cibaria NC516.11 fermentation on chemical, rheological properties of sourdough and the quality of buckwheat bread. Results indicate that the buckwheat sourdough fermentation by W. cibaria NC516.11 had lower pH (4.47) and higher total titrable acidity (8.36 mL) compared with other groups, and the polysaccharide content reached 3.10 ± 0.16 g/kg. W. cibaria NC516.11 can significantly improve the rheological properties and viscoelastic properties of sourdough. Compared with control group, the baking loss of NC516.11 group bread decreased by 19.94%, specific volume increased by 26.03%, and showed good appearance and cross-sectional morphology. Scanning electron micrograph revealed an intact and less porous cell structure. Meanwhile, W. cibaria NC516.11 significantly improved the texture of the bread and reduced the hardness and moisture loss during storage.

Physico-chemical, textural and sensory properties of breads enriched with date seed powder

Despite being a rich source of fiber and other nutrients, date seed is typically discarded as a waste material after consumption of date pulp. This food waste can be used for processing of value-added food items. In this study, the quality parameters of date seed powder (DSP) and processed breads having different level of DSP (1 %, 5 % and 10 %) were assessed. Nutritional analysis revealed that the prepared DSP had 5.25 % protein, 0.86 % ash, 8.06 % fat and 63.26 %. Substitution of DSP in breads resulted in decreasing the protein, height, specific volume, and baking loss; while moisture, ash, fat, dietary fiber, weight and total phenolic content were increased. Both in the aspects of crumb and crust color, brightness (L*) and yellowness (b*) values were decreased while redness (a*) increased as the amount of DSP substitution increased. Textural properties resulted that 10 % DSP incorporation had significant (p ≤ 0.05) effects; both the pierce force and hardness were increased whereas the cohesiveness, springiness, and chewiness were decreased. Considering the sensory and other analyzed properties, this study revealed that fiber and phytochemical enriched breads can be processed using DSP by supplementing wheat flour up to 5 %.

Effect of Apple Pomace Powder Addition on the Physicochemical Properties of Oily Cakes and Ranking Samples by Delphi Fuzzy Approach

The current study is aimed to compare the effect of fat and/or wheat-flour substitution with apple pomace on the physicochemical and shelf-life of oily cakes. The sensory quality of samples was evaluated using the Delphi-Fuzzy logic method. The oily-cakes include the following: TCO: control; T W 10 % and T W 20 % : flour substitution with apple pomace (10 and 20% w/w); TO10% and TO20%: fat substitution with apple pomace (10 and 20% w/w); T W &amp; O 5 : 5 and T W &amp; O 10 : 10 : fat and wheat-flour substitution with apple pomace (5 : 5 and 10 : 10% w/w). The lowest and highest protein content were recorded for T w 20 % (10.0 ± 0.12%) and TO20% (11.0 ± 0.45%) ( p &lt; 0.05 ). There was no significant difference between the fat content of control samples with T W 10 % , T W 20 % , and T O &amp; W 5 : 5 ( p &gt; 0.05 ). T W 20 % exhibited the highest fiber content (2.12%) and the lowest caloric (385.0 kcal/100 g) values. There was a significant difference between baking loss of TO10% (9.87%) and TO20% (9.36%) samples with control one (11.6%) ( p &lt; 0.05 ). By reducing the fat content, smaller and lower porous was observed. The antioxidant and antimicrobial potential of apple pomace was not significant. Therefore, apple pomace had no significant effect on the shelf-life of cakes. Based on defuzzification values, the sensory ranking of samples was as follows: T C O 64.4 &gt; T W 20 % 63.9 &gt; T W &amp; O 5 : 5 63.7 &gt; T W 10 % 63.6 &gt; T O 10 % 60.2 &gt; T W &amp; O 10 : 10 60.1 &gt; T O 20 % 58.8 . Overall, apple pomace could be considered a cost-effective, sustainable, and healthy alternative to partial wheat-flour. Further research is required to produce reduced-fat cakes. Adding fruit powder along with fat replacers can be suggested for future studies.

Effects of wheat gluten addition on dough structure, bread quality and starch digestibility of whole wheat bread

SummaryWhole wheat bread is poor in quality, and it is necessary to use certain methods to improve bread texture and glycaemic index, such as adding exogenous protein. This study evaluated the effects of adding different proportions of gluten (focus on exogenous protein enrichment) on dough structure, bread quality, and starch digestibility, focusing on mixing properties, rheological properties, pasting properties, microstructure, basic quality, and starch digestibility. Dough microstructure results showed that gluten addition helped to form a more complete gluten network. The bread quality results showed that gluten‐enriched bread had larger specific volume, lower baking loss, and better textural quality. Starch digestibility results showed that gluten addition slowed down starch digestion to some extent. The experimental results indicated that 40% added gluten could produce bread samples with optimal quality. The subject systematically studied the effect of gluten enrichment on the quality of whole wheat bread, which is a guide to the application.

Evaluation of phytochemical, nutritional and sensory properties of high fibre bun developed by utilization of Kappaphycus alvarezii seaweed powder as a functional ingredient

Kappaphycus alvarezii (Kapparezii) is red seaweed with various health benefits. While bread and bun are an excellent convenient food to deliver functional properties to consumers. The objectives of this study are to (i) determine the nutritional properties and phytochemical contents of buns added with Kapparezii seaweed powder (KSWP) (ii) identify the best three of five formulations through quantitative descriptive analysis (QDA) and (ii) evaluate the sensory attributes and overall acceptability of bun with added KSWP hedonic test. Five formulations with different proportions of KSWP inclusion namely A (0%), B (3%), C (6%), D (9%) and E (12%) were formulated. Bake loss were found to decrease (14.93–9.64%) with increased KSWP. The KSWP concentration had a significant effect (p < 0.05) on the phytochemical constituents of the bun with total phenolic content (TPC) (35.07 gallic acid equivalent (GAE), mg/100 g) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) activity (49.02%) were at maximum readings when 12% KSWP was incorporated into the flour. Increment of KSWP in bun reduced the moisture (35.57–24.59%) and protein content (12.51–9.60%) significantly (p < 0.05), because KSWP increases the water absorption and reduces the network produced by gluten. Carbohydrate (49.96–63.26%), ash (0.91–1.62%), fat (1.05–1.67%) and dietary fiber (4.51–13.63%) composition increased significantly (p < 0.05) with KSWP addition due to the presence of polyunsaturated fatty acids, macro- and micro-minerals in the KSWP. The QDA scores for all attributes revealed samples A and B were significantly different (p < 0.05) compared to C, D and E. Samples A, B and C have been identified as the best three formulations for further analysis using hedonic test. As for the hedonic test, significant difference (p < 0.05) was observed only for the attribute of seaweed odour. Sample C was highly accepted by the panellists. The addition of KSWP at a lower concentration has met the expectation of the consumers by altering the sensory properties, quality characteristics and nutritional properties of the bun.

Re-Thinking Table Salt Reduction in Bread with Halophyte Plant Solutions

Sodium intake higher than it is physiologically necessary has been associated with some non-communicable diseases such as hypertension, cardiovascular disease, and stroke. Bread is commonly consumed and is a major source of sodium in the human diet. Among the interventions to reduce the salt content in bread, the incorporation of salty taste halophyte powder could be a promising strategy. In the present work, Sarcocornia perennis was incorporated as a food ingredient to substitute the salt (sodium) of white wheat bread (1.2% NaCl/0.47% sodium, flour basis). Powdered dried S. perennis was incorporated into bread by replacing the same amount of sodium (0.47%, flour basis) and half of the sodium concentration (0.235%, flour basis), respectively, B100 and B50 bread samples. The bread samples were analyzed to evaluate the impact of the sodium chloride replacement by S. perennis powder on total baking loss, specific volume, crumb color, textural properties, microbial activity, nutritional and mineral composition and sensory evaluation. The incorporation of S. perennis increased the specific volume but had no relevant impact on the textural properties of bread. Furthermore, the substitution of sodium chloride by S. perennis powder allowed a more colored (greenish and yellowish) and dark crumb leading to a lower whiteness index. Compared with control bread, the addition of S. perennis powder promoted a significant increase of all bread’s nutrients and minerals, namely calcium, phosphor, iron, and manganese. Besides the improvement of bread quality, B100, and B50 bread samples were both sensorily well accepted and with similar scores to all the evaluated sensorial attributes. Moreover, the reduction of sodium to half (0.235% sodium (flour basis) in bread (B50) did not affect the acceptability of tasters, as compared with B100 (0.47% sodium (flour basis)). Both new bread formulation has microbiological quality as ready-to-eat product. However, taking into account greater stability over time for microbial spoilage, mainly caused by fungi and yeasts, B50 bread is more promising. The B50 bread sample is also a potential strategy to obtain a sodium reduction of 50% in bread, which could be essential to reduce the overall sodium daily intake and bring important economic and public health benefits.