In order to dee ply explore the influence of edible alkali on the quality characteristics of flour and noodle products,different amounts of added alkali were selected to study their effects on the physicochemical properties,gelatinization properties,dough rheological properties,and noodle product quality.The results showed that after adding edible alkali,the gluten index of wheat flour increased,and the decrease value increased with the increase of the amount of edible alkali added.The water absorption rate and powder quality index increase with the increase of the amount of edible alkali added,while the formation time,stability time,and weakening degree show a basic trend of prolongation with the increase of the amount of edible alkali added.The dough e-longation reaches its maximum value when the amount of edible alkali added is 0.1%.As the amount of edible alkali added continues to increase,the maximum stretching resistance and maximum stretching ratio of the dough increase,while the elongation decreases.The peak viscosity,gelatinization temperature,valley viscosity,final vis-cosity,disintegration value,and retrogradation value of flour all increase with the increase of edible alkali addi-tion.Adding 0.1%edible alkali in the process of making fresh wet noodles,Lanzhou Lamian Noodles and noodles can improve their sensory scores.
edible alkaliflour quality characteristicsquality of noodle products