The effect of salt (NaCl) and a salt substitute (Pansalt^®) on gluten network formation in the dough of 45 soft wheat cvs was studied by means of the GlutoPeak^® device. Different salt levels (0%, 1.5%, and 2.5% NaCl and Pansalt^®) were considered.

中文翻译：

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用GlutoPeak®研究含盐和盐替代品的小麦面团的粘弹性行为

盐（氯化钠）的影响和其盐替代（Pansalt ^®由GlutoPeak的方法研究）上面筋网络的形成在45个软质小麦CVS面团^®设备。不同盐水平（0％，1.5％和2.5％的NaCl和Pansalt ^®）进行了审议。