Abstract To assess the effect of NaCl on processing properties of different varieties of wheat flour and noodle quality, the rheological properties of dough, and the quality of white salted noodles made from three different varieties of wheat flour were evaluated. The results showed that the addition of NaCl had different effects on the rheological properties of different varieties of wheat flour. As NaCl concentration increased, the stability time of both intermediate-gluten and weak-gluten wheat flour increased, while that of strong-gluten wheat flour increased initially and then remained stable. The developing time of strong-gluten wheat flour increased, while those of both intermediate-gluten and weak-gluten wheat flour did not change significantly. The energy values of intermediate- and weak-gluten wheat flour did not change significantly while that of strong-gluten wheat flour increased. NaCl had no apparent effects on the hardness, springiness, gumminess, chewiness and resilience of noodles. The cooking loss of fresh noodles increased positively with increasing NaCl concentration. Microstructure of noodles showed that gluten network structure of noodles became more and more dense with increasing NaCl concentration. The effect of NaCl on gluten protein contributed to the change of rheological properties and noodle quality.

中文翻译：

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NaCl对面团流变学特性及面条品质的影响

摘要 为评估NaCl对不同品种小麦粉加工特性和面条品质的影响，对面团的流变学特性和三种不同小麦粉制成的白咸面条品质进行评价。结果表明，NaCl的添加对不同品种小麦粉的流变特性有不同的影响。随着NaCl浓度的增加，中筋小麦粉和弱筋小麦粉的稳定时间均增加，而强筋小麦粉的稳定时间则先增加后保持稳定。强筋小麦粉的发育时间增加，而中筋和弱筋小麦粉的发育时间没有明显变化。中筋面粉和弱筋面粉的能量值变化不大，而强筋面粉的能量值有所增加。NaCl对面条的硬度、弹性、粘性、咀嚼性和回弹性无明显影响。新鲜面条的蒸煮损失随着NaCl浓度的增加而正增加。面条的微观结构表明，面条的面筋网络结构随着NaCl浓度的增加而变得越来越密。NaCl 对面筋蛋白的影响有助于改变流变特性和面条质量。面条的微观结构表明，面条的面筋网络结构随着NaCl浓度的增加而变得越来越密。NaCl 对面筋蛋白的影响有助于改变流变特性和面条质量。面条的微观结构表明，面条的面筋网络结构随着NaCl浓度的增加而变得越来越密。NaCl 对面筋蛋白的影响有助于改变流变特性和面条质量。