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VOL. 8, ISSUE 4 (2023)
The interaction between sodium chloride and wheat proteins
Authors
Minda Tesga Desale, Misgan Hayles
Abstract
The interaction between sodium chloride (NaCl) and wheat proteins plays
a critical role in determining the quality of soft wheat dough. This review
explores the multifaceted impact of NaCl on dough properties, including gluten
network formation, dough rheology, fermentation behavior, and final product
quality. By examining recent research findings, this paper aims to provide a
comprehensive understanding of how varying levels of NaCl influence the
structural and functional attributes of wheat proteins and their subsequent
effect on dough characteristics and baking performance.
Pages:47-48
How to cite this article:
Minda Tesga Desale, Misgan Hayles "The interaction between sodium chloride and wheat proteins". International Journal of Research in Pharmacy and
Pharmaceutical Sciences, Vol 8, Issue 4, 2023, Pages 47-48
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