This study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph. Amylograph. Falling Number and Rheofermentometer devices. https://www.roneverhart.com/Small-Sebenza-31-Titanium-Carbon-Fiber-Handle-Insingo-CPM-MagnaCut-Blade-Blue-Single-Lug/