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• W3011519560 abstract "The influence of select salts from the lyotropic series (NH4Cl, KCl, NaCl, MgCl2, CaCl2, and MgSO4) on the rheology and stickiness of dough prepared from a strong (Pembina) and a weak (Harvest) hard red spring wheat flour were examined at a 1 and 2% salt levels, with water mobility and water association with different dough components also being assessed at the 1% salt level. Overall, Pembina was found to develop stronger gluten networks that were more resilient than those of Harvest as evident from a lower tan δ and less compliance during shear creep recovery rheology. However, the effect of salt-type differed based on cultivar. Pembina showed lower dough stickiness than Harvest in all cases. NH4Cl decreased dough stickiness the most for both cultivars. The use of alternative salts affected the association of water with the starch-fraction and gluten-fraction in doughs, and this effect was cultivar-dependent." @default.
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• W3011519560 date "2020-08-01" @default.
• W3011519560 modified "2023-09-30" @default.
• W3011519560 title "Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality" @default.
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• W3011519560 doi "https://doi.org/10.1016/j.foodchem.2020.126615" @default.
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