Effects of Phosphate Salts and Hydrocolloids on Rheological, Microstructural, and Cooking Properties of Dough Sheets During Boiling Process

In this study, the influence on the dough sheet’s overall quality induced by phosphate salts and hydrocolloids was evaluated. To clarify the internal structure of wheat dough, thermomechanical and rheological properties were performed on the dough, whereas the texture and cooking properties were evaluated on dough sheets. Results from the mixolab analysis showed a linear relationship between the content of hydrocolloids and phosphate salts (ranging from 0.1–0.7