Effect of pH and sodium chloride on wheat flour dough properties: Ultracentrifugation and rheological measurements
Salt linkages, electrostatic effects, and modified water structure are important for the properties of gluten, wheat flour dough, and baking (Belitz et al 1986). These effects have been studied at various levels of salt concentration, pH, and ion strength (Doguchi and Hlynka 1967; Salovaara 1982; Kinsella and Hale 1984; Holmes and Hoseney 1987 Preston 1989; He et al 1992). Sodium chloride usually
