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The effects of certain salts on doughs
Author(s) -
Bennett Ruth,
Ewart J. A. D.
Publication year - 1965
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740160405
Subject(s) - salt (chemistry) , chemistry , sodium , cohesion (chemistry) , ion , adsorption , sodium salt , intermolecular force , inorganic chemistry , food science , organic chemistry , molecule
The effect of sodium lactate and some other salts on the extensometer curves of wheaten flour doughs is usually to increase the breaking stress and reduce the extensibility. Anions which can crosslink by means of secondary forces appear to have more effect than the chloride ion. The effects of salts on dough become more marked as the protein content decreases. This is probably because low‐protein flours contain a higher proportion of salt‐soluble proteins which adsorb ions strongly and take up an extended configuration in salt solutions, thus increasing the intermolecular cohesion of the network.