Effect of salt and alkali on the viscoelastic behavior of noodle dough sheet with different wheat starch granule sizes

[Display omitted] •Salt/alkali had obvious effect on properties of dough with less of B-type starch.•NaCl enhanced the noncovalent bonding while kansui promoted covalent cross-linking.•Salt caused a fibrous while alkali induced a membrane-like gluten structure.•More starch granules led to the domina...

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