## 4 Discussion
A higher value of these parameters indicates a more intense fermentation process by yeast of the fermentable sugars present in the wheat flour dough [39]. However, when high levels of SS are present in the wheat dough, the yeast activity is inhibited, probably due to the plasmolysis action of the yeast cells. Higher levels of SS addition in the wheat flour will induce an osmotic pressure on the yeast cells, which will lead to a decrease of the yeast activity and therefore of the H'm, VT and VR values [22]. The retention coefficient is related to VT and VR values being the ratio between VR and VT. A slight decrease of this parameter with the increased level of SS addition in the wheat flour, even when VT and VR are increased up to a 0.6% SS addition in wheat flour, indicates that the VR increase is lower than the VT one in the dough system. The data obtained by us were similar to those reported by others, who also concluded that higher levels of chloride salt addition in a wheat flour may lead to a decrease of the rheorefmentometer values [19; 21; 22; 40; 41]. Bread's physical characteristics were improved up to a 0.6% SS addition in the wheat flour, after which these values decreased. However, these values were higher than those recorded for the control sample, which indicates the fact that for all bread samples that SS addition in the wheat flour improved bread quality. This improvement was a predictable one since SS addition increased the gas formed and dough height during the fermentation process, as the rheorefmentometer data indicated. These data were in agreement with other studies that also reported an improvement of bread physical characteristics by chloride salts addition in wheat flour [17; 23; 41]. Moreover, compared to the bread sample with the 1.5% sodium chloride addition in the wheat flour, the samples with SS addition in the -bread recipe presented higher values for bread physical characteristics, meaning that these samples were of a better quality. The sea salt is a mix of different chloride salts such as magnesium, potassium and sodium ones. According to [PERSON] et al. [34], the effects of KCl are very similar to those of NaCl on dough behavior due to its closeness in the Hofmeister series. However, the magnesium chloride, which represent 31 \(\div\) 35% from the sea salt that was in the highest level from the chloride salts, may cause a soluble effect on gluten proteins because they are situated in the destabilizing zone of the Hofmeister series. It can destabilize folded proteins, weakening the dough system [42]. On dough behavior, magnesium divalent cations had a similar effect as those with any salt addition [34]. Along with sodium and potassium, a chloride salt mix improves dough behavior to a higher level than in the case when only sodium chloride was added in the dough recipe, such as the data previously published by [PERSON] et al. [21]. This will affect bread quality, which will generally present lower values for the bread's physical characteristics than those obtained when sea salt was added in the bread recipe. The bread color characteristics indicate a darker color for samples with the increased level of SS addition in the bread recipe. This effect is due to the Maillard reaction, which takes place between amino acids and reducing sugars. The presence of SS will lead to a less intense fermentation of yeast in the initial stages of bread making, a fact that will allow a higher number of sugars and amino acids in the dough in the baking phase. SS will slow down the yeast activity, a fact that will increase the number of free sugars from the dough system, which will be involved in the Maillard reaction in the last stage of bread making [3, 43]. From a textural point of view, the SS addition decreases the cohesiveness and resilience values and at high levels increases the firmness and gumminess ones. The increase in firmness and gumminess at high levels of SS addition in the wheat flour may be explained by gluten protein behavior, which becomes more compact by SS addition in the wheat flour.