School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
Food Res Int. 2022 Jul;157:111278. doi: 10.1016/j.foodres.2022.111278. Epub 2022 Apr 21.
Noodles are usually made with flour, salt, and water. Developments in the noodle industry have led to the use of some inorganic salts such as NaCl, alkaline, and phosphate salts to improve the quality of noodle products. However, the physicochemical properties of dough and noodle characteristics may show different rheological and technological properties after salt addition depending on the salt content, type, and mixture. Therefore, understanding the role and mechanism of different salts in flour dough and the resulting noodles would be helpful in improving the quality of the final products. This review covers recent advances in the application of inorganic salts to noodle dough and the effects of such an addition on the final product. Addition of inorganic salts improves the elasticity and extensibility of gluten, improves the texture of noodles and gelatinization of starch, and enhances the processing performance of the dough and quality of the final product. However, the addition of excessive amounts of these salts leads to the deterioration of gluten and a decrease in the elasticity and extensibility of the resulting dough. Most alkaline salts and NaCl can increase the cooking loss of noodles, but phosphates can decrease this parameter. Addition of alkaline or NaCl decreases the nutritional quality of cooked noodles due to lysine losses and reduces protein digestibility. Overall, inorganic salts can enhance dough characteristics and noodle quality, but health of the consumer should not be overlooked, which should be added within the allowable range of production.
面条通常由面粉、盐和水制成。面条行业的发展导致了一些无机盐如 NaCl、碱性盐和磷酸盐的使用，以提高面条产品的质量。然而，面团的物理化学性质和面条的特性在加盐后可能会表现出不同的流变学和工艺性质，这取决于盐的含量、类型和混合物。因此，了解不同盐类在面粉面团中的作用和机制，以及它们对面条的影响，将有助于提高最终产品的质量。本文综述了近年来无机盐在面条面团中的应用进展，以及这种添加对最终产品的影响。添加无机盐可以提高面筋的弹性和延展性，改善面条的质地和淀粉的糊化，增强面团的加工性能和最终产品的质量。然而，添加过量的这些盐会导致面筋恶化，面团的弹性和延展性降低。大多数碱性盐和 NaCl 可以增加面条的蒸煮损失，但磷酸盐可以降低这一参数。碱性盐或 NaCl 的添加会降低熟面条的营养价值，因为赖氨酸的损失会降低蛋白质的消化率。总的来说，无机盐可以增强面团特性和面条质量，但不应忽视消费者的健康，应在生产允许的范围内添加。
