Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles

Abstract

Upon hydrating and mixing wheat flour, wheat protein forms a network that strongly affects the structure and physicochemical properties of dough, thus affecting the properties of noodles. Different approaches have been taken to alter the gluten network structure in order to control the dough properties. In the current review, we summarize the structure and function of wheat protein, including glutenin and gliadin, and describe food components that may affect noodle quality by interacting with wheat protein. In fact, the ratio of glutenin to gliadin is closely related to the viscosity of dough, and disulfide bonds also contribute to the gluten network formation. Meanwhile, wheat protein coexists with starch and sugar in wheat dough, and thus the nature of starch may highly influence gluten formation as well. Salts, alkali, enzymes and powdered plant food can be added during dough processing to regulate the extensional properties of wheat noodles, obtaining noodles of high quality, with improved sensory and storage properties. This review describes specific methods to reinforce the wheat protein network and provides a reference for improving noodle quality.

Effect of gluten protein levels on physicochemical and fermentation properties of corn dough

“…The gluten protein addition increases the extensibility and formability of the dough, which makes the dough softer and more elastic (Zang et al ., 2022). Gluten proteins can lock air bubbles during the baking process, promoting dough expansion, and making bread or steamed bread fluffier (Dizlek & Awika, 2023).…”

Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes

“…China and Hong Kong consumed 44 billion servings of noodles, followed by Indonesia (13 billion) and Vietnam (8.56 billion) (Buchholz, 2020). Noodles are usually made from wheat flour, which is low in protein and nutrition and has no functional benefits (Zang et al ., 2022). Wheat flour in noodles has been linked to health issues such as a high glycaemic index and gluten intolerance (Ang et al ., 2020).…”