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The Effect of the Dosage of Table Salt on the Change of Rheological Properties of Wheat Dough
Table 1 - The recipe of the dough with different dosages of table salt
Name of raw materials | The amount of input raw materials (in % by weight of flour) |
Wheat flour, the highest grade | 100.00 |
Pressed baking yeast | 2.50 |
Table salt, food | 0-5.00 |
Granulated sugar | 4.00 |
Margarine | 3.00 |
Vegetable oil | 0.15 |
Water | According to the calculation, based on the consistency of the dough 640 EF |