Viscoelastic behavior of wheat dough with salt and a salt substitute studied by means of GlutoPeak®

Abstract

AbstractBackground and objectivesThe effect of salt (NaCl) and a salt substitute (Pansalt®) on gluten network formation in the dough of 45 soft wheat cvs was studied by means of the GlutoPeak® device. Different salt levels (0%, 1.5%, and 2.5% NaCl and Pansalt®) were considered.FindingsThe presence of salts changes the dough viscoelastic behaviors. Two parameters, the maximum recorded torque occurring as gluten aggregates (BEM) and the peak maximum time (PMT), characterized the different cultivars, showing an increase of torque for doughs with salt (both salts) greater for weak flours than for strong flours, and a development time higher for strong flours. Moreover, the presence of salts showed a more significant effect on gluten structure in flours with high protein than with low protein content.ConclusionsThe GlutoPeak® curves well described the effect of salt on dough development. The salt effect on the flour mixing profile was found to be cv‐dependent and correlated to dough strength.Significance and noveltyThe GlutoPeak® viscometer has been used for the first time to study the effects of salts (sodium chloride and Pansalt) on dough performance in different soft wheat cvs. Data of GlutoPeak® parameters were statistically analyzed.