Abstract
Salt and kansui are usually added to flour to enhance the quality of flour products. However, the technical roles in long-chain inulin (FXL) dough formation are not well understood. The physicochemical properties and texture changes of FXL dough and noodles after adding salt and kansui were studied. The data revealed that the salt and kansui increased the G′, and G″, disulfide bond content, and the β-sheet content of the FXL dough. SEM results showed that low salt and kansui contents had different effects on the gluten network, especially 1% kansui, which had the best effect on the gluten network structure. Samples supplemented with 1.5% kansui significantly increased hardness and cooking loss (p < 0.05), with values of 84.53 N and 5.48%, respectively. Salt and kansui increased the crystallinity of starch measured by XRD. Therefore, adding salt and kansui may be a feasible approach to alleviate fibre enriched flour products.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
