The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles
We investigated the impact of table (NaCl) and alkaline (kansui) salts on changes to the
gluten network during fresh wheat noodle production and cooking. Noodle production did
not markedly change the gluten structure. In contrast, cooking increased gluten's average
molecular weight by disulfide bond formation or reshuffling as evidenced by the decrease of
protein extractability. Addition of NaCl (0.5 up to 3.0 weight% on flour basis) to the recipe
reduced the extent of gluten polymerization during cooking. Kansui (0.2 up to 1.5 weight%) …
gluten network during fresh wheat noodle production and cooking. Noodle production did
not markedly change the gluten structure. In contrast, cooking increased gluten's average
molecular weight by disulfide bond formation or reshuffling as evidenced by the decrease of
protein extractability. Addition of NaCl (0.5 up to 3.0 weight% on flour basis) to the recipe
reduced the extent of gluten polymerization during cooking. Kansui (0.2 up to 1.5 weight%) …
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