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标题：Effect of Replacement of Sodium Chloride with Mineral Salts on Rheological Characteristics of Wheat Flour
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作者：A. Kaur ; R. Bala ; B. Singh 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2011
卷号：6
期号：8
页码：674-684
DOI：10.3923/ajft.2011.674.684
出版社：Academic Journals Inc., USA
摘要：The effect of sodium chloride and different mineral salts on dough rheology for preparation of low sodium bakery products were studied on three commercial flours A, B and C. Five mineral salts viz. KCl, MgCl₂, CaCl₂, MgSO₄ and Na₂SO₄ were used to replace NaCl at 0, 25, 50 and 100% level. Of all the salts studied for replacement of NaCl, KCl had little effect on farinographs, Na₂SO₄ had maximum strengthening effect and CaCl₂ followed by MgCl₂ had distinctive weakening effect. Addition of salts increased the paste viscosities in all the three flours. Paste viscosities were maximum when NaCl was replaced with Na₂SO₄. From the results it was found that sodium chloride can be easily replaced with other salts without having any adverse effect on dough rheology.