Effect of Salt Addition on the Characteristics of Dough and Quality of Hand-grabbed Cakes

Abstract

The effects of adding different proportions of salt on the quality of dough and hand-grabbed cakes were investigated, and the comprehensive analysis was carried out with respect to the dough color, moisture distribution, tensile properties, dynamic rheological properties, and free sulfhydryl groups and disulfide bonds. The results showed that the brightness value of the dough sheet reached the highest value of 86.50 at 3% salt addition, and the color of the dough was the best. The proportion of bound water and free water decreased with the increase of salt addition, and the proportion of semi-bound water increased. With the increase of salt addition, the maximum tensile force of tough increased, tensile distance and tensile area of dough increased first and then decreased. The characteristic elastic modulus and viscosity modulus of the dough increased with the increase of salt addition. The free sulfhydryl content decreased first and then increased, and the disulfide bond content increased first and then decreased, when the salt content was 3%, the free sulfhydryl content was the lowest, and the disulfide bond content was the highest. The textural properties of the hand-grabbed cakes were optimized at 2% salt addition, and the sensory score of the hand-grabbed cakes reached the highest 87.31. In conclusion, the addition of edible salt can improve the processing characteristics of dough and the quality of hand-grabbed cakes.

Keywords

• proportions of salt
• dough color
• water distribution
• rheological properties
• disulfide bond
• quality of hand-grabbed cakes