Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process
Chong Liu, Mengkun Song, Jing Hong, Limin Li, Xueling Zheng, Ke Bian, Erqi Guan
Topics & Concepts
ElongationGluteninRheologyChemistrySalt (chemistry)Food scienceSalt solutionBiochemistryMaterials scienceComposite materialOrganic chemistryUltimate tensile strengthProtein subunitGeneFood composition and propertiesFermentation and Sensory AnalysisPolysaccharides Composition and Applications