The Effect on Salt Added to the Dough Rheological Properties of that and Quality of White Bread

Abstract

This paper studies the effect of the addition of salt in bread dough on its rheological properties and the quality of white bread. Table salt was added in a percentage varying between 0 and 2.5%, each of them being determined with the help of specific apparatus, the rheological characteristics of dough, and physicochemical indices of the bread resulting from the baking thereof. Following experimental research found that salt has a crucial role in obtaining high-quality products, helping to develop loaf volume, the conservation status of freshness for a long time, and not least helping to improve the taste and aroma.