Heat treatment and salt addition on the physicochemical properties and quality of fresh noodles were investigated. The water activity was decreased, while the bound water content was increased after heat treatment, and this effect was dependent on the treated intensity and salt concentration, which extended the shelf life of noodles. The content of SDS‐soluble protein was decreased after heat treatment, and this effect was dependent on the treated intensity. However, 3% salt concentration can reduce the aggregation of SDS‐soluble protein. The paste viscosities were reduced, whereas the gelatinisation temperatures increased after heat treatment, and the variation was increased with increasing salt concentration. The hardness and chewiness of cooked noodles were increased after heat treatment, but adding salt reduced this effect. Results showed the quality of heat‐treated noodles can be precisely controlled by the addition of salt, and the optimal treatment condition was 98 °C and 2% salt concentration.

中文翻译：

---

热处理和加盐对鲜面条理化特性和品质的影响

研究了热处理和加盐对鲜面条理化性质和品质的影响。热处理后水分活度降低，结合水含量增加，并且这种效应取决于处理强度和盐浓度，从而延长了面条的货架期。热处理后，SDS可溶性蛋白的含量降低，并且这种影响取决于处理强度。但是，盐浓度为3％可以减少SDS可溶性蛋白的聚集。糊的粘度降低，而热处理后糊化温度升高，并且随着盐浓度的增加而变化增加。加热后，煮熟的面条的硬度和咀嚼度增加，但是添加盐会降低这种效果。