The effect of the dosage of table salt on the change of rheological properties of wheat dough

Abstract

Based on the conducted studies, the effect of the dosage of table salt on the process of forming the structure of the dough. It was found that kneading wheat dough without table salt requires more mechanical energy than with its introduction. Based on the analysis of rheological characteristics of dough and bread crumb, as well as organoleptic and physico-chemical indicators of bread quality, the optimal dosage of table salt is the dosage within 1.5- 2.0%