Abstract
SummaryHeat treatment and salt addition on the physicochemical properties and quality of fresh noodles were investigated. The water activity was decreased, while the bound water content was increased after heat treatment, and this effect was dependent on the treated intensity and salt concentration, which extended the shelf life of noodles. The content of SDS‐soluble protein was decreased after heat treatment, and this effect was dependent on the treated intensity. However, 3% salt concentration can reduce the aggregation of SDS‐soluble protein. The paste viscosities were reduced, whereas the gelatinisation temperatures increased after heat treatment, and the variation was increased with increasing salt concentration. The hardness and chewiness of cooked noodles were increased after heat treatment, but adding salt reduced this effect. Results showed the quality of heat‐treated noodles can be precisely controlled by the addition of salt, and the optimal treatment condition was 98 °C and 2% salt concentration.
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