Comparative Study on the Effects and Mechanisms of Salt and Alkali on the Quality Formation of Noodles

Comparative Study on the Effects and Mechanisms of Salt and Alkali on the Quality Formation of Noodles

In order to systematically investigate the quality differences between salted and alkaline noodles and the underlying mechanism, the effect of NaCl and K2CO3 on the quality formation of noodles was studied by evaluating the farinograph and extensograph properties and viscosity properties of wheat fl...

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Bibliographic Details
Main Author:	JIA Ruobing, HAN Chuanwu, SUN Qingjie, MA Meng, LI Man
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-08-01
Series:	Shipin Kexue
Subjects:	salted and alkaline noodles; macroquality; microcharacteristics; flavor; gluten
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-011.pdf

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