When comparing the pH of NS with SS there was found to be the same decrease in pH, but the volume of the dough rise significantly different because the SS gets hot. Heat, thus destroying the natural structure of the protein. Air water catchment
When the pH of NS with SS showed a pH decrease as the volume of the dough. Increased significantly different SS got heated. Heat has destroyed the natural structure of the protein. Air, water retention and expansion, it is usually less.
Compared pH of NS with SS found that there pH reduced rate, but the volume of the dough increased แตกต่างกันอย่างมาก due to SS. Get heat. Heat destroys natural structure of protein, water, and air entrapment