This study was aimed to reduce salt intake and bake white pan bread in which the saltiness was enhanced by the salt-yeast complex. As the amount of yeast in the complex increased, the fermentation rate, and specific loaf volume decreased. Water content, pH, and hardness values did not show significant differences. All treated samples supplemented with complex showed higher salt releasing values compared to the control with raw yeast. There was a decreasing trend of salt releasing value with increasing amount of yeast in complex (p > .05). This result was consistent with our hypothesis that spatially combined salt and yeast could result in higher salt release. In sensory analysis. the crumb of 20:3 and the crust of 20:9 showed higher saltiness intensity and preferred saltiness than the control with raw yeast, respectively. In conclusion, salt-yeast complex might be a candidate technology to reduce salt content in white pan bread. (C) 2020 Published by Elsevier B.V.