## 3 Results and Discussion
### The Viscometric rheological Properties of the SampleMixes  
The effect of NaCl and KCl addition in wheat flour on dough's viscometric properties, expressed as their corresponding regression coefficients and models, are shown in Table 2. From model analysis, the most significant models were those for quadratic model (_Adjusted R\({}^{2}\)_ = 0.82), Falling Number value (FN), followed by those for quadratic model (_Adjusted R\({}^{2}\)_ = 0.63), peak viscosity (PV\({}_{\max}\)) and 2 FI model (_Adjusted R\({}^{2}\)_ = 0.63) for gelatinization temperature (T\({}_{\beta}\)) which was less significant (Table 3). No significant model was obtained for T\({}_{\max}\). Similar results were reported by [PERSON] and [PERSON] (2018), who concluded that different types of chloride salts did not presented any significant effect on pasting temperature on starch from rice. A positive effect on all viscometric properties was provided by the linear regression coefficients, suggesting that the increase in levels of \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Factors b**} & \multicolumn{8}{c}{**Parameters**} \\ \cline{2-10}  & **FN (b)** & **Tg (c)** & **PV\({}_{\max}\) (BU)** & **T\({}_{\max}\) (c)** & **H7 (nm)** & **VT (m)** & **VR (m)** & **CR (\%)** \\ \hline _Constant_ & 378.52 & 64.56 & 1221.66 & 89.00 & 61.95 & 1251.93 & 1117.07 & 89.28 \\ \(A\) & 1.50 & 0.62 *** & 3.33 & 0.1167 & \(-\)735 *** & \(-\)159.50 *** & \(-\)124.00 *** & 212 *** \\ \(B\) & 2.83 & 0.25 * & 52.67 *** & 0.25 & \(-\)55.58 *** & \(-\)115.33 *** & \(-\)88.00 *** & 1.62 ** \\ \(A\) X B & \(-\)10.25 ** & \(-\)0.-1 & -21.25 & \(-\)0.05 & \(-\)0.6750 & \(-\)15.25 & \(-\)24.00 & \(-\)0.45 \\ _A_\({}^{2}\) & 12.19 * & - & 14.21 & 0.1879 & \(-\)4.38 * & \(-\)95.26 * & \(-\)63.24 * & 2.22 * \\ _B_\({}^{2}\) & -23.81 *** & - & 29.21 & 0.2879 & \(-\)1.78 & \(-\)61.76 & \(-\)40.24 & 1.42 \\ _Adjusted R\({}^{2}\)_ & 0.82 & 0.63 & 0.633 & 0.40 & 0.90 & 0.87 & 0.91 & 0.75 \\ _p_-value a  & 0.0025 *** & 0.0071 *** & 0.0143 * & 0.1193 & 0.0004 *** & 0.0008 *** & 0.0003 *** & 0.0073 *** \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Effects of independent variables, expressed as their corresponding coefficients on the predictive models for dough rheological properties during fermentation, gelatinization properties and \(\alpha\)-amylase activity of KCl-NaCl mixtures. NaCl and KCl addition in wheat flour will lead to an increase in the viscometric values, as seen in Figure 2.  
The increase of the FN and PVmax values with the increase of the NaCl and KCl addition (Figure 2a,b) may be due to the action of chloride salts on the protein part from the amylases structure. This fact reduces the activity of these enzymes with influence on the dough's rheological properties. Previous studies have shown that, in the optimal range of pH activity of amylases, the chloride salts favor their activity in dough system, whereas outside of the pH range, it reduced its activity due to the shielding effect of the reactive groups of enzymes by the ions from the system as H\({}^{+}\), Na\({}^{+}\), K\({}^{+}\), Cl\({}^{-}\)[35]. In general, wheat flour has a pH between 6.0-6.8, making its lightly acidic and even close to the neutral pH value. Chloride salts presents an alkaline pH. Therefore, a mix between chloride salts and wheat flour will lead to higher pH values. In Amylograph and Falling Number methods, wheat flour is mixed with distilled water with a pH value around 7.00 and different levels of chloride salts. Therefore, the mixes formed of wheat flour, distillated water and chloride salts will present pH values outside the optimal range of pH amylases activity which is around a value of 5.2 \(\div\) 5.4 [36]. Due to the alkaline pH of chloride salts, the pH mixes analyzed to Amylograph and Falling Number will be even more outside of the optimal range of amylase activity with the increase level of chloride salts addition.