Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt

Hard wheat flour doughs were prepared with five different levels of sodium chloride, and rheological properties were characterized. Zeta potential, disulfide-sulfhydryl groups, surface hydrophobicity, secondary structure, and extractable gliadin and glutenin of gluten were analyzed to elucidate gluten structure changes induced by salt. Addition of higher levels of salt (2.0 and 2.4%, fwb) in doughs resulted in larger storage and loss modulus,...