The effect of sodium lactate and some other salts on the extensometer curves of wheaten flour doughs is usually to increase the breaking stress and reduce the extensibility. Anions which can crosslink by means of secondary forces appear to have more effect than the chloride ion. The effects of salts on dough become more marked as the protein content decreases. This is probably because low‐protein flours contain a higher proportion of salt‐soluble proteins which adsorb ions strongly and take up an extended configuration in salt solutions, thus increasing the intermolecular cohesion of the network.
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Bennett et al. (1965) studied this question.
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