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The Effect of the Dosage of Table Salt on the Change of Rheological Properties of Wheat Dough
Table 2 - Parameters of kneading wheat dough at different dosages of table salt
Dosage of salt, % | 0 | 1 | 2 | 3 | 4 | 5 |
Amount of water per kneading, ml | 169.0 | 160.0 | 159.0 | 158.0 | 156.0 | 154.0 |
Humidity of dough, % | 43.3 | 43.0 | 42.6 | 42.4 | 43.3 | 42.1 |
Water-absorbent capacity of flour, % | 57.3 | 57.0 | 56.7 | 56.7 | 56.5 | 56.2 |
The duration of the kneading, s | 120.0 | 125.0 | 135.0 | 140.0 | 147.0 | 150.0 |