Food research international (Ottawa, Ont.)StarchCookingSodium BicarbonateX-Ray DiffractionDigestion
Effect of NaHCO3 on the quality and in vitro starch digestibility of fried-free instant noodles.
Shengxin Ji, Zhilu Ai, Huipin Li, Zhen Li, Biao Suo, Ning Tang, Shujing Wang, Yong Yang
Published: 202510.1016/j.foodres.2025.117109
Abstract
Fried-free instant noodles often exhibit poor rehydration. This study systematically investigated the impact of NaHCO3 on rehydration capacity, gluten network structure, cooking quality, relative crystalline, and in vitro starch digestibility, while…
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