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The Effect of the Dosage of Table Salt on the Change of Rheological Properties of Wheat Dough

Table 5 - Rheological parameters of bread crumb

Name of rheological characteristics

The value of the rheological characteristics of the crumb when adding salt, %

0

1

2

3

4

5

The period of prolonged relaxation, s

31.0307

33.6657

28.7669

50.8265

30.9463

31.6531

Modulus of elasticity, Pa

2335

3325

4857

3253

4157

4608

Modulus of elasticity, Pa

1355

2015

1974

2023

2327

3076

Modulus of elasticity, Pa

4847

6477

6409

5308

7266

7059

Dynamic viscosity coefficient, Pa∙s

3865

6347

6317

6403

7117

10083

Dynamic viscosity coefficient, Pa∙s

42047

67847

56772

102846

72006

97366

The rate of instantaneous stress relaxation, s-1

0.604

0.524

0.769

0.508

0.584

0.457

The rate of long-term stress relaxation, s-1

0.032

0.030

0.035

0.020

0.032

0.032