The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles

  title={The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles},
  author={Ine Rombouts and Koen J A Jansens and Bert Lagrain and Jan A. Delcour and Ke‐Xue Zhu},
  journal={Journal of Cereal Science},

Tables from this paper

The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles

The effects of table salt (TS) and hydrocolloids on water-holding capacity, optimum cooking time, cooking qualities, pH and textural properties of noodles were investigated. TS, xanthan gum (XG),



Effects of Salt and Alkaline Reagents on Dynamic Rheological Properties of Raw Oriental Wheat Noodles

ABSTRACT To gain further understanding of the functionality of ingredients in oriental wheat noodles, the rheological properties of raw noodles made using high protein (Red Bicycle) or low protein

Cross-linking of wheat gluten proteins during production of hard pretzels

Higher dipping temperatures, longer dipping times, and higher NaOH concentrations increased protein extractability losses and redness, as well as LAL and LAN levels in the end product.

Glutenin Macropolymer in Salted and Alkaline Noodle Doughs

ABSTRACT An attempt was made to understand the physicochemical attributes that are the basis of physical differences between alkaline and salted noodle doughs. Flour and dough properties of one soft

Relationship between physicochemical properties of starches and white salted noodle quality in Japanese wheat flours

ABSTRACT This study describes the effect of starch properties of Japanese wheat flours on the quality of white salted noodles (WSN). Starch was isolated from 24 flours of 17 Japanese cultivars and

Effects of Alkali and Acid on Dough Rheological Properties and Characteristics of Extruded Noodles

Abstract The effects of alkaline salt (kansui) and lactic acid on the rheological properties of wheat flour dough were evaluated using a capillary rheometer and an oscillatory rheometer. The contents