Effect of Salt and Sodium Caseinate on Quality of Quinoa Dough and Noodle

In this paper, quinoa dough was used as raw material to investigate the effects of different salt (NaCl, KCl, sodium caseinate) on the texture and rheological properties of quinoa dough and noodles such as hardness, chewiness, viscosity and structural recovery. Sensory evaluation showed that the smoothness and elasticity of quinoa dough were better when the amount of water added was 50%. NaCl, KCl and sodium caseinate could affect the viscosity, elasticity, hardness and chewiness of the quinoa dough. The quinoa dough prepared with 1.5% sodium caseinate+1% KCl in quinoa flour had moderate viscosity, good hardness and elasticity. The rheological experiment results showed that the addition of NaCl, KCl and sodium caseinate could improve the G'', G', viscosity of the dough. The addition of 1.5% sodium caseinate+1% KCl could increase the G'', G', and viscosity of quinoa dough. Adding NaCl and sodium caseinate to quinoa noodles could significantly improve the water absorption of quinoa noodles, NaCl could reduce th