Evaluating the effect of salt on gluten protein interactions in dough via solvent solubility profiling

Puntos clave

• Salt enhances gluten interactions, affecting the dough's viscoelastic properties significantly,
• Solvent solubility profiling reveals that salinity alters gluten solubility by up to 30% in specific conditions.
• Analysis of gluten variability in dough demonstrates salt's crucial role in enhancing texture and strength.
• These findings highlight the importance of optimizing salt levels for improved baking and dough performance.