Вернуться к статье![The change in the amount of carbon dioxide (VCO2) formed in 5 hours and the change in the optimal duration of fermentation of the dough depending on the dosage of table salt](/media/images/2023-03-30/b03c24fa-c8db-47f6-bc75-d8a6fb518cb7.jpg)
The Effect of the Dosage of Table Salt on the Change of Rheological Properties of Wheat Dough
Figure 4 - The change in the amount of carbon dioxide (VCO2) formed in 5 hours and the change in the optimal duration of fermentation of the dough depending on the dosage of table salt
![The change in the amount of carbon dioxide (VCO2) formed in 5 hours and the change in the optimal duration of fermentation of the dough depending on the dosage of table salt](/media/images/2023-03-30/b03c24fa-c8db-47f6-bc75-d8a6fb518cb7.jpg)