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The Effect of the Dosage of Table Salt on the Change of Rheological Properties of Wheat Dough
Table 4 - The effect of the dosage of table salt on the general, plastic and elastic deformation of bread crumb
The name of the bread quality indicator | The amount of table salt introduced, % | |||||
0 | 1 | 2 | 3 | 4 | 5 | |
Total deformation, mm | 4.68 | 12.49 | 3.35 | 3.13 | 4.41 | 6.07 |
Plastic deformation, mm | 2.09 | 7.1 | 1.25 | 1.02 | 1.77 | 2.09 |
Elastic deformation, mm | 2.59 | 5.39 | 2.1 | 2.11 | 2.64 | 3.98 |