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

As the amount of NaCl added increased (0% → 2% → 8.92%), the BD of F100 and F50 remained statistically unchanged at lower NaCl concentrations (0–2%) but increased significantly at higher levels (4.46% and 8.92%) ( p < 0.05), while the BD of F0 showed a trend of first increasing and then decreasing.

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However, for F0, the hardness, adhesion, and chewiness of mianpi showed a decreasing trend with the increase in NaCl addition (0–2%).

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