The effect of alkaline conditions on the properties of wheat flour dough and cantonese-style noodles

A comparison of methods for the prediction of Cantonese noodle colour

“…Il pourrait 6tre signe, dans certains cas, de la pr6sence de polyph6noloxydases. L'6cart des valeurs de Moss et al 1986). There are many formulations and methods ofpreparing such noodles.…”

Interactions of Bio-macromolecules During Processing of Instant Asian Noodles: A Review

“…Larger increase in water absorption is with sodium hydroxide than with either sodium or potassium carbonates (Moss, 1986). Alkali addition also affects the gelatinization properties of starch.…”

Food additives and technologies used in Chinese traditional staple foods

“…It is believed that the original purpose of adding alkaline in noodles is to prolong the noodle shelf life by retarding the mold growth [37]. Sodium carbonates, or potassium carbonates, or the mixture of the two (typically 9:1, kansui) are the most common alkaline salts used in alkaline noodles [43]. The addition rate of alkaline salts depends on the noodle types.…”

“…The quantity of sodium hydroxide is usually 0.3-1.0% for the partially boiled alkaline noodles. Alkaline-flour interactions are responsible for several effects, including strengthening of the dough texture [44]; reducing the dough development time and dough stability; improvement in both the firmness and chewiness of noodles [45]; retardation of starch gelatinization and increase in starch paste viscosity [44,46]; inhibition of enzyme activity and enzymatic browning [43,47]; and also contribution to the bright yellow color, aroma and flavor [47].…”