Excessive sodium intake is a major public health concern, and bread is one of the main dietary sources of sodium chloride. This study evaluated the potential of inactive yeast flakes as a functional ingredient for the partial replacement of sodium chloride in bread formulations. Bread samples with reduced salt and increasing levels of yeast flakes were analysed in terms of physicochemical properties, texture profile, colour, crumb structure, and sensory characteristics. The substitution of NaCl with yeast flakes significantly influenced bread quality. A reduction in crumb porosity, water activity, and springiness, as well as an increase in hardness and acidity, were observed. Colour analysis revealed crumbs with higher redness (a*) and yellowness (b*). Colour changes were confirmed by total colour difference values. Sensory evaluation showed a decrease in saltiness compared to the control sample, however, bread containing a moderate level of yeast flakes maintained acceptable sensory quality and flavour perception. Correlation analysis demonstrated strong relationships between selected instrumental and sensory parameters, particularly for colour, hardness, springiness, and porosity, confirming the consistency of both evaluation approaches. The results indicate that yeast flakes may represent a promising, naturally derived alternative for partial sodium chloride reduction in bread.
Błaszak et al. (Fri,) studied this question.