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Cereal Chem 59:37 - 40.  |  VIEW ARTICLE
Combined Effects of Sodium Chloride and Hydrochloric Acid on Wheat Flour Strength.

M. T. Bakhoum and J. G. Ponte, Jr. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

The combined effects of salt (sodium chloride) and acid (hydrochloric) on wheat flour strength were studied by measuring physical dough properties and baking quality. The combined effects increased mixing time and stability and slightly increased loaf volume. When optimum potassium bromate was used in doughs treated with different combinations of salt and acid, over-oxidized dough characteristics appeared and decreased loaf volume. When salt and acid were in dough, no oxidant was required because of the two reagents' marked strengthening effect. The combined effect of salt and acid on the balance between resistance to extension and extensibility of dough was highly important in determining loaf volume and crumb characteristics. Cysteine hydrochloride improved extensibility of doughs treated with salt and acid, and the strengthening effects of salt and acid were more pronounced, as measured by loaf volume potential. The amount of cysteine required to improve the extensibility of the dough was quite constant, regardless of the stiffness or strength of the dough.

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