Effect of salt on the gelatinization properties of flour and noodle quality

The effects of different salt addition on the gelatinization characteristic of three kinds of flour with different gluten content were measured, and the texture of the boiled noodles made from these flours were measured. The results showed that salt proportion had an impact on flour gelatinization properties, noodle texture properties and cook characteristics. The salt addition was significantly positive correlated with the initial gelatinization temperature of flour, the hardness, adhesiveness, gumminess and water absorption during cooking.However, breakdown value, dry matter loss rate were obviously and negatively correlated with salt proportion.The negative correlation between salt proportion and perfect cook time was obvious extremely, while the correlation with other index was very weak, and the noodle quality was best when the proportion of salt was0.75% of the flour weight.