392 



VISCOSITY OF DOUGH 



Effect of Salts upon the Viscosity of Dough. 



The second series of experiments concerns the influence of certain 

 salts upon the viscosity of dough (Tables II and III and Fig. 3) 



TABLE II. 



Viscosity of Dough in the Presence of Different Concentrations of Satts. 1,000 Gm. 

 of Flour B; 590 Cc. of Water. Time in Minutes; Torsion Viscosimeter. 



* The moisture of the flour shghtly increased the water content and decreased 

 the viscosity of the doughs in Experiment 684. This is shown by the viscosity 

 of dough containing no Na lactate. A mixture of 49 parts of Na lactate and 1 

 part of lactic acid approximately isohydric with flour was used. 



These experiments show that the addition of a small amount of 

 salt to dough tends to diminish viscosity. As the concentration of 

 the salt increases, however, there is commonly, and probably with 



