Vol. 7, Issue 8, Part C (2025)

This study investigates the biochemical impact of sodium chloride (NaCl) on the rheological properties, nutritional content, and sensory characteristics of soft wheat dough. Various NaCl concentrations (0. 5%, 1. 0%, 1. 5%, and 2. 0%) were tested to assess their effects on dough elasticity, viscosity, water absorption, sodium content, and consumer acceptability. Rheological analysis using farinograph and dynamic rheometer techniques revealed significant increases in both elastic and viscous moduli with higher NaCl concentrations, indicating enhanced dough rigidity. However, excessive NaCl (1. 5% and 2. 0%) reduced dough extensibility and negatively affected sensory qualities such as texture and flavor. Nutritional analysis demonstrated a proportional increase in sodium content with NaCl concentration, raising concerns about the potential health implications of high sodium intake. Sensory evaluation confirmed that dough with 1% NaCl was preferred by consumers for texture, flavor, and overall acceptability, while higher NaCl concentrations led to decreased product appeal. The findings suggest that controlled NaCl concentrations, particularly around 1%, can optimize dough rheology and sensory quality while balancing sodium content. Practical recommendations include the adoption of alternative salt reduction strategies and further research to optimize NaCl levels for specific wheat-based products. The study emphasizes the need for a balanced approach to NaCl usage in dough formulations to enhance both product quality and nutritional value.