Effect of salt and kansui on rheology, water mobility and physicochemical properties of long-chain inulin non-fermented dough and its noodles quality

Salt and kansui are usually added to flour to enhance the quality of flour products. However, the technical roles in long-chain inulin (FXL) dough formation are not well understood. The physicochemical properties and texture changes of FXL dough and noodles after adding salt and kansui were studied. The data revealed that the salt and kansui increased the G′, and G″, disulfide bond content, and the β-sheet content of the FXL dough. SEM results showed that low salt and kansui contents had different effects on the gluten network, especially 1% kansui, which had the best effect on the gluten network structure. Samples supplemented with 1.5% kansui significantly increased hardness and cooking loss (p < 0.05), with values of 84.53 N and 5.48%, respectively. Salt and kansui increased the crystallinity of starch measured by XRD. Therefore, adding salt and kansui may be a feasible approach to alleviate fibre enriched flour products.