Effect of Sodium Chloride Concentrations on Processing Characteristics and Quality of Mianpi Made Using Different Wheat Flour–Starch Levels

Sodium chloride (NaCl) was essential for making mianpi, a traditional Chinese wheat starch gel food. The production process included wheat flour/starch slurry preparation, steaming, cooling, and cutting. This study investigated how NaCl affected both the slurry’s properties and the quality of mianpi using three formulations: wheat flour (F100), a 50:50 (w/w) wheat flour–starch mix (F50), and wheat starch (F0). Our findings demonstrated that NaCl significantly altered the slurry rheology,...