Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism

Abstract

The impact of gluten quality on the textural stability of the cooked noodles and its underlying mechanism were investigated. Textural characterisation and cooking quality analysis were used to evaluate the quality of the noodles. The glutenin macropolymer (GMP) content, glutenin-gliadin ratio, dough rheological properties of the reconstituted wheat flour, water mobility, microstructure, and intermolecular force of the cooked noodles were also determined. When the immersion time was increased, the hardness, tensile distance, and hydrogen bonds in the cooked noodles decreased, whereas the relaxation time (T22) increased, and the water penetrated gradually into the cooked noodles. A suitable glutenin-gliadin ratio, a moderate dough stabilisation time, and high GMP content contributed to the preservation of the texture of the cooked noodles. The confocal laser scanning microscopy (CLSM) images and network analysis confirmed that the properties of the cooked noodles made from various reconstituted wheat flours were different.