Effects of salt addition during wheat conditioning on rheological properties of dough

Among the pretreatment process of wheat, conditioning has great important role on the final quality of flour. The amount of salt used for dough production is usually between 0.5–2.0 percent, however, due to health concern and its effects on blood pressure, it has been suggested to minimize salt daily intake/consumption. In this study, wheat was conditioned with brine in concentrations of 0.5, 1.0, and 1.5 percent instead of tap water and then was kept in this condition for 24 hours. The wheat with about 15% moisture content was milled to obtain 88% extraction rate flour and the rheological properties (Farinograph and Extensograph) of dough was then investigated. The results indicated use of brine solution, reduces water absorption of dough and dough degree softening was reduced. The results suggest that by adding salt to wheat conditioning water, the flour strength and dough ability to keep the gas produced during fermentation will increased. The data resulting from Extensograph showed that the ratio of dough resistance-to-extension to extensibility in three fermentation times (45, 90 and 135 minutes) was increased and energy (the area under the curve) at 45 and 90 minutes was increased, however, not after 135 minutes.