Sodium carbonate (Na2CO3), as an alkaline salt, is commonly used in food products to enhance color, flavor, and texture. Compared to traditional chemical modification methods, Na2CO3 offers advantages such as lower cost, simpler operation, reduced environmental impact, and ease of industrial application. The effects of Na2CO3 concentration (0%, 0.1%, 0.2%, 0.3%, 0.4%) on the physicochemical properties of wheat (WS), corn (CS), rice (RS), and potato starches (PS) are investigated using rapid viscosity analysis, differential scanning calorimetry, rheometry, and x-ray diffraction spectroscopy. Na...
