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VOL. 6, ISSUE 1 (2024)
Effect of sodium chloride on the viscoelastic properties and baking performance of soft wheat dough
Authors
Farida Siddiqi Salehin
Abstract
This study investigates the impact of varying sodium chloride
concentrations on the viscoelastic properties and baking performance of soft
wheat dough. By examining the dough's rheological behavior and the resultant
bread's quality under different salt concentrations, this research aims to elucidate
the mechanisms by which sodium chloride influences gluten network formation and
baking outcomes. The results indicate that optimal sodium chloride content not
only enhances dough strength and stability but also improves the volume and
texture of the baked bread. These findings can aid in optimizing salt levels
for better health profiles without compromising product quality.
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Pages:50-51
How to cite this article:
Farida Siddiqi Salehin "Effect of sodium chloride on the viscoelastic properties and baking performance of soft wheat dough". International Journal of Agriculture and Plant Science, Vol 6, Issue 1, 2024, Pages 50-51
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