## 3 Results and Discussion
### The Mixing and Extension Rheological Properties for the Mixes Samples  
Applying the ANOVA method to the mixing and extension values, it was observed that KCl has a significant effect (\(p<0.01\)) on the rheological parameters as E, R\({}_{50}\), R\({}_{\rm max}\), R/E, T\({}_{\rm g}\), H'm, VT, VR, CR, while NaCl has a significant effect (\(p<0.01\)) on WA, ST, E, R\({}_{50}\), R\({}_{\rm max}\), R/E, PV\({}_{\rm max}\), H'm, VT, VR.  
As seen Figure 1a, both types of salt led to a significantly decreased (\(p<0.01\)) WA value. This may be due to the fact that, in the presence of salt ions, the electrostatic repulsions between gluten molecules are reduced as a consequence of their ability to partially shield the present charges between molecules. Thus, the gluten proteins aggregate in a higher extent due to the increased level of hydrophobic interactions between molecules fact that leads to a decrease of the water uptake ability [2].  
From the two types of chloride salts it seems that NaCl presented a higher significant effect (\(p<0.01\)) on WA value than KCl salt (\(p<0.01\)). These results were similar with those reported by [PERSON] et al. [27] and [PERSON] et al. [2], which concluded that the intensity of chloride salts on WA value depends on cation position in Hofmeister series K\({}^{+}\) being positioned before Na\({}^{+}\). A decrease of WA value with the increase of the salt level addition has also been reported by different researchers [5, 9, 28, 29, 30].  
The graphical representation of the dough stability (ST) value in relation with the level of KCl and NaCl addition is shown in Figure 1b. This figure shows that there was a significant increase (\(p<0.01\)) of this value with the addition of both independent variables. This indicates a strengthening effect of chloride salts on wheat dough. Gluten proteins present a surface hydrophobicity and contain almost 35% hydrophobic amino acids, which promotes a protein aggregation in a more extensive way when chloride salts are incorporated [9], leading to a higher dough stability. A significant increase of dough stability with the addition of chloride salts in wheat flour has also been reported by different researchers [2, 11, 31, 32].  
The effects of chloride salts on the Extenograph parameters curve are similar. According to [PERSON] et al. [27], this may be due to the fact that Na\({}^{+}\) and K\({}^{+}\) are situated nearby in the Hofmeister series and, that way, they exhibit similar effects on wheat dough properties. All the models for the  
Figure 1: The graphical representations of the Farinograph and Extenograph parameters: (**a**) water absorption (WA); (**b**) stability of dough (ST); (**c**) resistance to extension up to 50 mm (R\({}_{50}\)); (**d**) maximum resistance to extension (R\({}_{\text{max}}\)).  
Extenograph values were linear. Both independent variables presented a significant positive effect (\(p<0.01\)) on energy (E), resistance to extension (R\({}_{50}\)), maximum resistance to extension (R\({}_{\max}\)) and ratio number (R/E). The effects of chloride salts on Extensograph values are related to their effect on gluten proteins. Their strengthen effect on dough due to the increase amount of hydrophobic interactions between molecules conducted to an increase value of E, R\({}_{\max}\), R\({}_{50}\) and R/E. These results were similar with those reported by [PERSON] (2018), [PERSON] (2019), [PERSON] et al. (2017), and [PERSON] et al. (2013), which concluded that chloride salts increased the resistance to extension, as seen in Figure 1c,d.