Appropriate dose of NaCl supplementation improves protein structures, microbial communities and extensibility of dough, and quality of traditional fermented dried noodles
Sign Up to like & getrecommendations! Published in 2024 at "Cereal Chemistry"
DOI: 10.1002/cche.10771
Abstract: In the production process of Zhongjiang traditional fermented dried noodles (TFDNs), about 10% of NaCl is added; however, the underlying mechanisms of its effects remain unclear. Thus, this study aimed to investigate the impact of varying… read more here.
Keywords: nacl supplementation; dough quality; fermented dried; microbial communities ... See more keywords