INFLUENCIA DE LA SAL EN LAS CARACTERÍSTICAS REOLÓGICAS DE LAS MASAS.

The influence of common salt between 0 and 2 % on the rheological characteristics of flour dough measured in the farinograph, amylograph and alveograph was studied. Variations in salt content modified the rheological properties. An increase from 0 to 2 % produced a significant decrease (p ≤ 0.05) in farinographic absorption, weakening and increased development time, stability and amylographic viscosity. Salt between 0 and 2 % increased baking strength (W) and stiffness (P) in the alveograph parameters. [ABSTRACT FROM AUTHOR]