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25 .   Effects of different doses of salt on alveograph and bread making quality of wheat flour with average quality as starting material

Authors: Georgiana Gabriela Codină


Abstract:

Previous results showed the effects of salt in terms of the rheological behavior of dough, on flour with a weaker potential for bread-making. In these experiments were used different doses of salt, on control flour with an average quality as starting material. The effects of the addition of salt (0,5%, 1,0%, 1,5%, 2%, 2,5%), on various rheological characteristics of dough, as measured by the alveograph have been studied. Addition of increasing amounts of salt have put maximum pressure P from 76 for the control sample to 92 for 2.5% salt addition and decreased extensibility with 9.3%. The rheological tests have been completed with baking tests, the maximum technological effect being reached for a dose of 1.5% salt.

Keywords: rheology, dough, salt, bread making

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