Structural, textural and sensory impact of sodium reduction on long fermented pizza

- Loop and train model for NaCl was clarified by protein network analysis.
- Fermentation counteracted the detrimental impact of NaCl reduction on dough properties.
- NaCl reduction by 15% was feasible in structural, textural and sensory aspects.
- NaCl reduction by 25% and KCl addition achieved high acceptance in sensory evaluation.
- Pizza crusts were crispier and less expansible when sodium was reduced over 15%.

The aim of this study was to elucidate the microstructural, textural, and sensory impact of sodium reduction and its partial replacement by potassium chloride in pizza dough and crusts prepared by a traditional long fermentation process. For the first time, macrostructural changes in texture were elucidated and quantified by a novel protein network analysis. The fermentation process exerted a strengthening effect in the doughs, allowing to reduce sodium up to 25% without any negative impact on texture. Sodium reduction by 15% did not cause any significant textural changes in pizza crusts and partial replacement by KCl resulted in a strengthened dough and firmer pizza crust. The use of toppings masked the effect of lowering the sodium content, allowing to increase the reduction level from 15% to 35%. A reduction of NaCl by 25% with an addition of KCl achieved high acceptance in the sensory evaluation.