Quality and yield of wheat bread when using different amounts of salt

Abstract The article provides research on the quality and yield of bakery products from wheat flour grown in conditions Ryazan region, with various doses salt used recipe. Salt is not only a prescription component production products, but also factor active influence structural mechanical properties dough indicators finished products. According to results, salt, amount recommended recipe, had positive effect gas-forming gas-holding capacity dough. optimal for first sample containing gluten 1st group was 1 % relation mass, it 2 second sample, characterized by 2nd group. most cost-effective option content (76.65 %), (69.42 %).