Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties
This study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties whelen arges spotlight of wheat flour dough.The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and Rheofermentometer devices.In the Farinograph test, both forms of calcium ion