This study investigated the combined effects of sodium carbonate (Na 2 CO 3 ) and Artemisia sphaerocephala Krasch gum (ASKG, 0.03, 0.1, 0.3, 0.5, 0.7 and 0.9 wt%, based on wheat flour) on the moisture distribution, protein secondary structure, rheological properties, texture characteristics, and microstructure of wheat dough. Na 2 CO 3 significantly enhanced the water absorption and stability of the dough, an effect that was further amplified by the addition of ASKG. A moderate concentration of ASKG was beneficial for improving the kneadability...
