## 4 Discussion  
Dough rheological properties with different levels of SS addition in the wheat flour provide information about dough behavior during mixing, extension, pasting and fermentation underlining the technological impact of SS on bread making. The SS addition decreased the water absorption (WA) value in agreement with the results reported by others [21; 22]. This decrease is due to sea salt's ionic nature, which favors a higher association between gluten proteins as a consequence of their hydrophobic interactions, which increased by SS addition in the wheat flour. This leads to a decrease of the water-uptake ability of the  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Bread Samples** & **Firmness (N)** & **Gumminess (N)** & **Cohesiveness** & **Resilience** \\  & & & **(Adimensional)** & **(Adimensional)** \\ \hline Control & 23.83 \(\pm\) 0.16 \({}^{\text{a}}\) & 15.29 \(\pm\) 0.11 \({}^{\text{a}}\) & 0.64 \(\pm\) 0.01 \({}^{\text{ab}}\) & 1.34 \(\pm\) 0.02 \({}^{\text{b}}\) \\ SS\_0.3 & 18.33 \(\pm  
wheat flour and therefore to the farinograph water absorption value. The SS addition in the wheat flour has a strength effect on wheat flour dough by increasing its stability (ST) and dough development time (DT) and by decreasing the degree of softening after 10 min (DS). This effect is due to a more compact gluten in the SS presence that may be attributed to the higher aggregation between gluten proteins, which presents almost 40% hydrophobic amino acids in their structure [31]. Our results are in agreement with other studies that have been reported by different research [31; 32; 33]. All the extensograph values increased with the increased level of SS addition in the wheat flour. These data also confirm the strengthening effect that SS has on wheat dough. SS increases dough resistance and energy, meaning that higher forces are necessary to stretch it. However, SS addition also increases dough extensibility. This may be due to the fact that SS ions affect the protein hydration from the dough system, competing for water with them. The fact that SS cannot hold water during all dough preparation periods may lead to an increase of free water amount from the dough system, causing an increase of its extensibility during proofing time. Similar data have also been reported by previous studies when different types of salts were added in the dough recipe [19; 21; 22; 34; 35]. During pasting, SS increases all the amylograph values and the falling number index. According to [PERSON] et al. [36], the increase of the dough peak viscosity may be due to the suppression of the enzymatic activity in the SS presence. Another explanation is that SS may affect starch granule behavior, which remains intact before being broken down for a longer period of time. Moreover, the gelatinization temperature and temperature at peak viscosity increase with the increased level of SS addition in the wheat flour, indicating a delay of starch gelatinization and of dough maximum viscosity. The increase of dough viscosity is directly connected with falling number values, which are proportionally increasing with the increase of dough viscosity [37]. According to our data, SS addition in the wheat flour leads to an increase of dough viscosity and consequently to an increase of falling number values, these results being in agreement with those reported in other studies [21; 22; 38]. During fermentation, the maximum height of gaseous production (H'm), total carbon dioxide production (VT) and volume of the gas retained at the end of the test (VR) increased up to a level of 0.6% SS addition in the wheat flour, after which these values decreased. These behaviors are due to the yeast activity, which ferments the carbohydrates present in the dough system and also affects the dough's capability to retain the gas formed during the fermentation process. The yeast activity is expressed through the carbon dioxide released, which increases the H'm, VT and VR values.