## 3 Results
### Dough Viscentric Rheological Properties  
The effects of the addition of SS in the wheat flour on the rheological properties of viscosity are presented in Table 3. A significant increase (\(p<0.05\)) of the gelatinization temperature (T\({}_{\text{g}}\)) up to 2.4% and of the maximum viscosity (PV\({}_{\text{max}}\)) up to 12% was observed with the increased level of the SS addition in the wheat flour. Moreover, a significant increase (\(p<0.05\)) of the temperature at maximum viscosity (T\({}_{\text{max}}\)) up to 1.4% was observed for the sample with an addition level of 1.5% SS in the wheat flour compared to the control one. The falling number value also increased by 10.24% for the sample with the highest level of SS addition in the wheat flour compared with the control one. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Dough Samples** & **WA (\%)** & **DT (min)** & **ST (min)** & **DS (UB)** \\ \hline Control & 60.5 \(\pm\) 0.2 a  & 1.9 \(\pm\) 0.1 bc  & 2.0 \(\pm\) 0.05 c  & 2.9 \(\pm\) 0.1 e  & 68 \(\pm\) 0.5 b  \\ SS\_0.6 & 59.0 \(\pm\) 0.1 bc  & 2.2 \(\pm\) 0.05 abc  & 3.2 \(\pm\) 0.1 cd  & 66 \(\pm\) 1.5 b  \\ SS\_0.9 & 58.4 \(\pm\) 0.2 c  & 2.4 \(\pm\) 0.1 ab  & 3.5 \(\pm\) 0.05 bc  & 62 \(\pm\) 2.5 bc  \\ SS\_1.2 & 57.2 \(\pm\) 0.1 d  & 2.5 \(\pm\) 0.2 a  & 3.7 \(\pm\) 0.05 b  & 60 \(\pm\) 0.5 cd [FONOTE:d]Footnote d: \(\approx\)-\(\varepsilon\): mean values in the same column followed by different letters are significantly different (\(p<0.05\)).[ENDFOOTNOTE] \\ SS\_1.5 & 56.3 \(\pm\) 0.2 e  & 2.7 \(\pm\) 0.05 a  & 4.2 \(\pm\) 0.1 a  & 56 \(\pm\) 1.5 d  \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Farinograph parameters of the dough samples with different levels of sea salt with low sodium content (SS) additions. From the point of view of the color of the crumbs, it can be seen from the Table 6 that the samples with SS addition in the wheat flour have lower brightness (\(L^{*}\) value), yellow (\(b^{*}\) value) and a higher tint of red (\(a^{*}\) value) compared to the control sample. From the point of view of the color of the bread crust, it can be seen that the samples with the addition of SS have the same color parameters tendency as in the case of the breadcrumbs with the increased level of SS addition in the wheat flour. According to the color data obtained, it can be concluded that the bread samples become darker by adding SS in the bread recipe compared to the control sample. The firmness and gumminess textural parameters of the bread samples decreased up to a level of 0.9% SS addition in the wheat flour, after which these values increased as it may be seen from the Table 7. The cohesiveness and resilience parameters decreased with the increased level of SS addition in the wheat flour up to 35.93% and 35.07%, respectively, for the bread sample with the highest level of SS addition in the wheat flour compared to the control one. As can be seen from Figure 1, from a sensory point of view, in general the sample with the addition of 1.5% SS in the wheat flour was the most appreciated. It received the maximum score for overall acceptability, flavor, taste and smell. However, for color and texture characteristics, the sample with 1.2% SS addition in the wheat flour was the most appreciated, whereas for appearance the sample with 0.6% SS in the bread recipe received the maximum score value.