Quality and yield of wheat bread when using different amounts of salt

Abstract

Abstract The article provides research on the quality and yield of bakery products from wheat flour grown in the conditions of Ryazan region, with various doses of salt used in the recipe. Salt is not only a prescription component in the production of bakery products, but also a factor of active influence on structural and mechanical properties of the dough and indicators of the quality of finished products. According to the research results, salt, in the amount recommended in the recipe, had a positive effect on the gas-forming and gas-holding capacity of the dough. The optimal amount of salt for the first sample containing gluten of the 1st quality group was 1 % in relation to the flour mass, and it was 2 % for the second sample, characterized by gluten of the 2nd quality group. The most cost-effective option in the first sample containing gluten of the 1st quality group was with 1 % salt content (76.65 %), and for the second sample, characterized by the 2nd gluten quality group it was with 2 % salt content (69.42 %).