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- W2052211102 abstract "NaCl, two blends of Na2CO3 and K2CO3, and NaOH were each included in wheat flour doughs. Their effects on dough properties as measured by a Brabender Farinograph and Extensograph (at reduced water absorption) and by a Viscograph were assessed. Cantonese-style noodles were then made from the corresponding doughs and the raw and cooked noodles were examined. Addition of alkali resulted in noodles that were a little brighter and much yellower than noodles from salted doughs. The brightest and yellowest were at the highest pH (11·4). Alkaline doughs developed and broke down more rapidly in the Farinograph, and were tougher and less extensible in the Extensograph test. With 1% NaOH (flour weight basis), thickening was accelerated and peak paste viscosity was greatly increased. With 0·3% NaOH, or the mixtures of carbonates, thickening was retarded but paste viscosity increased. The 1% NaOH gave the brightest and yellowest boiled noodles, but they were slightly sticky. The boiled noodles from other alkaline doughs were firmer and more elastic than those made with NaCl or with 1% NaOH. Microscopic examination of the raw noodle doughs indicated that the addition of 1% NaOH adversely affected gluten development. After cooking, the starch granules in the 1% NaOH noodles had swollen to a greater extent than in the other noodles, the protein network was more disrupted and larger void spaces were seen in the centre of the noodles" @default.
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- W2052211102 date "1986-07-01" @default.
- W2052211102 modified "2023-09-26" @default.
- W2052211102 title "The effect of alkaline conditions on the properties of wheat flour dough and cantonese-style noodles" @default.
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- W2052211102 doi "https://doi.org/10.1016/s0733-5210(86)80028-5" @default.
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