Effect of sodium chloride on gluten network formation, dough microstructure and rheology in relation to breadmaking

► Salt delays gluten protein hydration resulting in the formation of more fibril gluten network. ► Salt enhances the strength and stability of dough and loaf volume of bread. ► The effect of salt on dough strength and bread loaf volume is flour dependent. ► Dough strength of the low protein flour with 2% salt and the high protein flour at 1% salt was similar. ► Selecting flour with an appropriate quantity and quality gluten protein, salt may be partially reduced.