Native Wheat Research Articles

Studying the possibility of varietal grinding of grown wheat at the Lab Mill

The article presents the data of the study of the yield of products during varietal milling of sprouted and native wheat grain. The study obtained new data on the main indicators of the quality of flour from biologically active wheat grain. The feasibility of using sprouted wheat grain as an alternative type of raw material in the production of flour will be proven. Winter wheat of the 2023 harvest of the Belarusian selection of the "Rassvet" variety was used as the object of the study. Flour obtained by milling sprouted and original wheat was compared by the main quality indicators. The total yield of flour from sprouted and original wheat grain during varietal milling was 68.7% and 66.6%, respectively. It has been established that the yield of flour from biologically active wheat grain is 2.1% higher than from native wheat grain. As a result of milling, three grades of flour (premium, first and second) were obtained from sprouted and original wheat grain. The yield of bran from torn systems is 0.3% less than the yield of bran from milling and polishing systems by 2.1%. When assessing the quality, flour from sprouted grain was superior in whiteness and ash content to flour from the original wheat grain.

Combined hemicellulolytic and phenoloxidase activities of Thermobacillus xylanilyticus enable growth on lignin-rich substrates and the release of phenolic molecules

Major challenge in biorefineries is the use of all lignocellulosic components, particularly lignins. In this study, Thermobacillus xylanilyliticus grew on kraft lignin, steam-exploded and native wheat straws produced different sets of phenoloxidases and xylanases, according to the substrate. After growth, limited lignin structural modifications, mainly accompanied by a decrease in phenolic acids was observed by Nuclear Magnetic Resonance spectroscopy. The depletion of p-coumaric acid, vanillin and p-hydroxybenzaldehyde combined to vanillin production in the culture media indicated that the bacterium can transform some phenolic compounds. Proteomic approaches allowed the identification of 29 to 33 different hemicellulases according to the substrates. Twenty oxidoreductases were differentially expressed between kraft lignin and steam-exploded wheat straw. These oxidoreductases may be involved in lignin and aromatic compound utilization and detoxification. This study highlights the potential value of Thermobacillus xylanilyticus and its enzymes in the simultaneous valorization of hemicellulose and phenolic compounds from lignocelluloses.

Structural characteristics and paste properties of wheat starch in natural fermentation during traditional Chinese Mianpi processing

Fermentation plays a crucial role in traditional Chinese mianpi processing, where short-term natural fermentation (within 24 h) is considered advantageous for mianpi production. However, the influence of short-term natural fermentation on the properties of wheat starch is not explored yet. Hence, structural characteristics and paste properties of wheat starch during natural fermentation were investigated in this study. The findings revealed that fermenting for 24 h had a slight effect on the morphology of wheat starch but significantly decreased the particle size of starch. Compared to native wheat starch, the enzyme activity produced during fermentation may destroy the integrity of starch granules, resulting in a lower molecular weight but higher relative crystallinity and orderliness of starch. After 24 h of natural fermentation, higher solubility and swelling power were obtained compared to non-fermentation. Regarding paste properties, fermented starches exhibited higher peak viscosity and breakdown, along with lower final viscosity, tough viscosity, and setback. Furthermore, the hardness, gel strength, G', and G" decreased after fermentation. Clarifying changes in starch during the short-term natural fermentation process could provide theoretical guidance for improving the quality and production of short-term naturally fermented foods such as mianpi, as discussed in this study.

Impact of Thermal Stabilization on Nutritional, Functional, and Molecular Properties of Six Different Cultivars of Wheat Bran

Background: Wheat bran is an important by-product in the cereal industry. It is considered one of the amplest and most economically cheap sources of insoluble fiber and is rich in minerals and various bioactive compounds. Objective: In this research, the antioxidant, functional, and molecular properties of bran were screened in six different cultivars of wheat, viz. HUW-234, PBW-373, WH-1105, PBW-502, HD-2967, and PBW-343. Methods: In the present study, the methods, namely, DPPH, TPC, and FRAP, were used for the screening of antioxidant properties, bulk density, WAC and OAC for functional properties, and tannin, trypsin inhibitor and phytate for anti-nutritional properties. Results: Our results showed that in thermally processed wheat bran (Autoclaved, Hot air oven, Microwave, Toasting), the antioxidant activity increased in comparison to native wheat bran, whereas water absorption capacity and oil absorption capacity decreased significantly (p ≤ 0.05) compared to native bran. In addition, a significant reduction in the anti-nutritional factor was also observed. Moreover, FTIR in different wheat bran cultivars showed the presence of the C-H group, -CH stretch, -NH group, -OH group, phenols group, -C=O group, mostly aldehyde group, L-glucose, cyclodextrins, –C-OH bending vibrations, and halogen compound (C-Cl). Conclusion: The study showed differences in antioxidant and functional properties of bran obtained from different wheat cultivars. The thermal technique is a very useful treatment for increasing nutritional properties. Wheat bran utilization in daily life helps prevent many chronic diseases, such as colon cancer, constipation, heart disease, etc.

Development of a novel fat reduction system with quercetin-loaded annealed wheat starch for enhanced emulsifying and oxidative stability in low-fat mayonnaise

This study developed a novel encapsulation system, a natural antioxidant-loaded annealed wheat starch (AS), as a fat replacer with high antioxidative properties. Quercetin (QUE)-loaded AS (QAS) showed the highest antioxidant activity among the other antioxidants-loaded AS. Physicochemical properties of native wheat starch (NS), AS, and QAS were examined. Mayonnaise properties were assessed after substituting fat with AS and QAS. Annealing treatment increased pasting viscosity and decreased swelling power and water solubility index of AS and QAS compared to NS. Low-fat mayonnaise (LF-M) surpassed full-fat mayonnaise (FF-M) in viscoelastic properties and had brighter color, but overall color properties of LF-M were similar to FF-M. LF-M prepared with AS and QAS by replacing fat content at 50% demonstrated 1.767- and 1.765- times higher emulsifying stability than FF-M, respectively. Moreover, replacing fat content with QAS at 30 and 50% decreased lipid hydroperoxide levels by 2.57 and 3.35 times, respectively, compared to FF-M. This study suggests that AS can effectively encapsulates QUE, serving as a promising fat replacer in clean-label LF-M formulations and providing a healthier alternative to conventional mayonnaise.

Effects of Salecan on the gelatinization and retrogradation behaviors of wheat starch

The retrogradation behavior of native wheat starch (WS) is undesirable for starchy food. Adding polysaccharides is a secure and effective method to improve starch properties. Herein, the effects of Salecan, a novel microbial polysaccharide, on WS's gelatinization and retrogradation behaviors were investigated. Results showed that Salecan increased peak, trough, and final viscosities while decreasing WS paste's breakdown and setback values, suggesting Salecan inhibited the short-term retrogradation of WS. The rheological results showed Salecan increased the viscosities of the gelatinized samples, and its storage moduli decreased initially and then increased when Salecan was added more than 10 g/kg. Moreover, Salecan significantly reduced the WS gel hardness during long-term storage. SEM and XRD results showed Salecan improved the microstructure and reduced the crystallinities of retrogradation WS gels, respectively. Furthermore, the application of Salecan in Chinese steamed bread showed Salecan could inhibit moisture migration and maintain the texture of prepared bread during chilled storage, demonstrated by LF-NMR and TPA, respectively. In summary, Salecan could inhibit the retrogradation of WS, and the recommended optimal added level is 10 g/kg of WS weight, which would be helpful for the development of starchy food with a longer shelf-life.

Effect of temperature during acetylation and heat moisture treatment on the structural and physicochemical properties and application of wheat starch

Some modification techniques have been developed to improve positive attributes and increase application of native starch. In this study, acetylated wheat starch was synthesized using maleic anhydride (MA) and the effect of acetylation temperature and heat moisture treatment (HMT) on the starch was examined. After acetylation modification, the thermal stability of starch decreased except that its freeze–thaw stability increased. Fourier transform infrared spectroscopy showed two new peaks at 1720 and 1570 cm−1 on acetylated starch because of CO and RCOO−, respectively. X-ray diffraction suggested the modification altered the relative crystallinity but not crystalline type. Moreover, temperature controlled the reactions types of MA, and high temperature could promote the formation of crosslinked starch which revealed by the gelatinization to begin at a higher temperature. Starch that acetylated at 30 °C exhibited the higher final viscosity (3674.5 cP) and swelling capacity (18.6 g/g) than those of native starch (871.7 cP and 13.5 g/g, respectively), and counterpart that acetylated at 65 °C or HMT showed increased resistant starch content (5.1%–7.7%) compared with the native wheat (2.8%). Additionally, the stability of the free sulfhydryl, disulfide bond of frozen dough which contained modified starch was improved. Therefore, acetylated starch could be developed as a potential candidate for foods.

Effects of Deacetylated Konjac Glucomannan on the pasting, rheological and retrogradation properties of wheat starch

The heat intolerance and retrogradation behavior of native wheat starch (WS) are undesirable for starch-based gel foods, therefore the combinations of WS and hydrocolloids have attracted extensive attentions. The objectives of this study were to investigate the effects of konjac glucomannan (KGM) with different degree of deacetylation (DD) on the pasting, rheological and retrogradation properties of WS. Results showed that deacetyl-konjac glucomannan (DKGM) increased the peak viscosity (PV), trough viscosity (TV) and final viscosity (FV), while decreased the breakdown (BD) values of WS, suggesting the enhancement of the viscosity and thermal stability of WS paste. The raised storage modulus (G′) of WS gels with DKGM1 (DD, 48.23%) demonstrated that the partial removal of acetyl groups from KGM chains effectively promoted the formation of gel network, accompanied by increased elasticity. After storing at 4 °C for 7 days, the hardness of gels increased up 369%, while supplement with DKGM significantly (p < 0.05) decreased the hardness. These data demonstrated that DKGM delayed the process of starch retrogradation, which was further verified by LF-NMR analysis. Besides, the addition of DKGM reduced the retrogradation rate, relative crystallinity and the orderliness of WS-DKGM gels with the prolonging of storage at 4 °C, all validating the hindrance of starch retrogradation by DKGM. Therefore, these data suggested that partial deacetylation of KGM could effectively improve the pasting, rheological characteristics and impede the retrogradation of WS.

Physical properties, antioxidant capacity, and starch digestibility of cookies enriched with steam-exploded wheat bran.

Wheat bran-based food is rich in bioactive compounds, and steam explosion enhances the nutritional properties of wheat bran. This study examined the potential utilization of steam-exploded wheat bran (SWB) in cookie formulation. The influence of steam explosion on the chemical compounds in wheat bran and the effects of SWB on the physical properties, antioxidant capacity, and starch digestibility of cookies were investigated. The results showed that steam explosion facilitated the release of reducing sugar, flavonoids, phenolic substances, and amino acid nitrogen in wheat bran, thereby improving its nutritional properties. The reduction of sugar, total flavonoids, total phenolics, and amino acid nitrogen contents of wheat bran after steam explosion increased by 34.22, 183.02, 284.09, and 93.39%, respectively, compared with those of native wheat bran. Substitution of SWB for wheat flour mainly induced higher water, sodium carbonate, and sucrose solvent retention capacities, which were positively related to the spread ratio and hardness of cookies. The cookies with more SWB substitution (30-50%) expressed a higher spread ratio and harder texture than the others. The substitution of SWB caused changes in the antioxidant properties of cookies, which were related to the phenolic content. The cookies with SWB showed a higher DPPH radical scavenging activity (16.30-30.93%) than that of the control (14.74%). SWB might form a matrix barrier to hinder starch digestion, thus reducing the digestibility of cookies. The cookies enriched with 30-50% of the SWB exhibited greater physical properties and antioxidant capacity but lower starch digestibility than those of other cookies. The results will contribute to expanding the application range and improving the quality of bran-rich flour products.

The impact of cyclodextrins on the in vitro digestion of native and gelatinised starch and starch present in a sugar-snap cookie

Cyclodextrins (CDs) are cyclic oligosaccharides composed of α-d-glucose units linked by α-(1,4)-glucosidic bonds. α-CD, β-CD and γ-CD contain 6, 7 or 8 d-glucose units, respectively. CDs can bind to the active site of pancreatic α-amylase and competitively inhibit the enzyme. Adding 0.100 mg CD/mg native wheat starch substantially reduces the in vitro activity of the enzyme. β-CD is a more potent inhibitor than α-CD and γ-CD. Adding 0.025, 0.050 or 0.100 mg β-CD/mg starch on a dry matter basis to native wheat starch and to a sugar-snap cookie recipe causes dose dependent inhibition. However, starch gelatinisation or the presence of damaged starch limits the extent of α-amylase inhibition by β-CD. Indeed, when adding 0.100 mg β-CD/mg starch on a dry matter basis to gelatinised maize starch, no changes in enzyme activity were detected. The present results and earlier findings suggest that α-CD and β-CD reduce post-prandial glycaemia when consumed together with gelatinised starch. CDs could reduce post-prandial glycaemia even more efficiently when present in foods containing substantial levels of intact native starch. This may benefit blood glucose homeostasis in humans.

Structure-digestibility relationships in the effect of fucoidan on A- and B-wheat starch

Fucoidans (FC) have a variety of biological activities, and it can also affect the functionality and nutritional characteristics of starch-based food products. However, there are few studies on the structural and digestive properties of starch - fucoidans blends. The effect of FC at different concentrations (0, 0.6 %, 0.8 %, 1.0 %, w/v) on the structural properties and digestibility properties of A-type wheat starch (AS) and B-type wheat starch (BS) subjected to autoclave treatment were investigated. The results show that compared with native wheat starch, AS with FC displayed higher crystallinity as well as the structural ordering, but the crystallinity and degree of order of BS with FC decreased, which was proposed due to AS interact with FC in crystalline region but BS reacts with FC in the amorphous region. With the interaction of FC with AS and BS, granules compactness of AS and BS were enhanced. The addition of FC delayed digestion in vitro of AS and BS, the rapidly digestible starch content was obviously lower than native one, and the proportion of slowly digestible starch raise markedly. This study might broaden the recognition of wheat starch with different proportion of AS and BS, and provide a theoretical basis for the potential utilization of FC in carbohydrate based food industry.

Investigation of the Role of Arabinoxylan on Dough Mixing Properties in Native and Model Wheat Dough Systems

The aim of this work was to investigate and compare the effect of arabinoxylan (AX) addition and incorporation on the mixing properties of native and model doughs of different wheat types, to get more insight into the role of AXs in dough formation. In the experiments, flour samples of a wheat variety (normal starch type) and two wheat lines (waxy and high amylose) were used. Model doughs were composed by fractionating flours into starch and gluten followed by subsequent reconstitution according to their original gluten to starch ratio. AX isolate was dosed in 1% and 3% to the native and model doughs. Incorporation of AX was performed by reduction and re-oxidation of wheat dough with dithiothreitol (DTT) and KIO3, respectively. Model doughs behaved similarly to native doughs thus were found appropriate for the model experiments. In general, higher AX level resulted higher dough consistency in every dough system compared to the corresponding base dough, however, the extent of the growth was different. In case of assumed AX incorporation only small differences were found in the mixing properties compared to AX addition. Based on sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE) analysis, some minor but clear changes were observed in the protein subunit profile of AX containing doughs compared to base doughs, but no difference was identified between doughs made by AX addition and AX incorporation. However, the characterization of the gluten-AX interactions requires more detailed investigation, in which a pure gluten-starch-AX model system can offer a valuable, well-defined matrix.

Biogas Production Potential of Thermophilic Anaerobic Biodegradation of Organic Waste by a Microbial Consortium Identified with Metagenomics.

Anaerobic digestion (AD) is a widespread biological process treating organic waste for green energy production. In this study, wheat straw and corn stalks without any harsh preliminary treatment were collected as a renewable source to be employed in a laboratory-scale digester to produce biogas/biomethane. Processes parameters of temperature, pH, total solids, volatile solid, concentration of volatile fatty acids (VFA), and cellulose concentration, were followed. The volume of biogas produced was measured. The impact of organic loading was stated, showing that the process at 55 °C tolerated a higher substrate load, up to 45 g/L. Further substrate increase did not lead to biogas accumulation increase, probably due to inhibition or mass transfer limitations. After a 12-day anaerobic digestion process, cumulative volumes of biogas yields were 4.78 L for 1 L of the bioreactor working volume with substrate loading 30 g/L of wheat straw, 7.39 L for 40 g/L and 8.22 L for 45 g/L. The degree of biodegradation was calculated to be 68.9%, 74% and 72%, respectively. A fast, effective process for biogas production was developed from native wheat straw, with the highest quantity of daily biogas production occurring between day 2 and day 5. Biomethane concentration in the biogas was 60%. An analysis of bacterial diversity by metagenomics revealed that more than one third of bacteria belonged to class Clostridia (32.9%), followed by Bacteroidia (21.5%), Betaproteobacteria (11.2%), Gammaproteobacteria (6.1%), and Alphaproteobacteria (5%). The most prominent genera among them were Proteiniphilum, Proteiniborus, and Pseudomonas. Archaeal share was 1.37% of the microflora in the thermophilic bioreactor, as the genera Methanocorpusculum, Methanobacterium, Methanomassiliicoccus, Methanoculleus, and Methanosarcina were the most abundant. A knowledge of the microbiome residing in the anaerobic digester can be further used for the development of more effective processes in conjunction with theidentified consortium.

Adsorption and depression effects of native starch, oxidized starch, and dextrin on graphite

• Interactions of starch-based depressants with graphite characterised. • Oxidised starches with high ratio of –C=O to –COOH are effective depressants. • Hydrophobic interaction mechanism proposed based on negative effect of -COOH beyond a threshold • <15% surface coverage required for effective depression with oxidised starches. Carbon is a common gangue , often associated with base metal ores. The hydrophobicity of carbon causes interaction with air-bubbles during flotation , and results in carbon contamination of concentrate and grade reduction of base metals. Therefore, selective separation of carbon is important during froth flotation processing. Native and modified starch have been recommended to depress carbon during flotation, however neither the mechanism of interaction nor the efficiency of carbon depression by different forms of starch is currently clear. Using two sets of oxidized starches (native wheat starch oxidized by 2, 5 and 10% concentration of either H 2 O 2 or NaOCl at pH 4) and comparing them with dextrin and native wheat starch (NWS), the mechanism of depression of graphite (a carbon exemplar) was investigated through adsorption isotherm and micro-flotation experiments as a function of starch functional group content, molecular size distribution and surface coverage estimation. Efficiency of depression of graphite by oxidized starches was favoured by a high proportion of substituted -C = O compared to –COOH groups. Increasing proportion of –COOH beyond a threshold negatively impacted on depression of graphite. Dextrin had an intermediate efficiency to depress graphite whereas NWS was poor at low dosage range but with high dosage showed good depression. A low estimated surface coverage (<22%) by different starch polymers was enough to cause effective depression of graphite. The data are consistent with depression of graphite by starches being guided by a hydrophobic interaction mechanism. The results also demonstrate that controlled oxidation modification can be used to tailor-make starch for graphite (carbon) depression.

Rice bran-modified wheat gluten nanoparticles effectively stabilized pickering emulsion: An interfacial antioxidant inhibiting lipid oxidation

This study investigated the fabrication of Pickering emulsion stabilized by rice bran-modified wheat gluten nanoparticle (RGNP) and evaluated the effect of rice bran-modification on lipid oxidation of emulsified soybean oil, with native wheat gluten nanoparticle (CGNP) as the control. Compared with CGNP, RGNP exhibited stronger antioxidant activities due to high content of polyphenols. RGNP were roughly spherical (mean size of about 250 nm) with balanced wettability (104.6 ± 2.3°) and had excellent colloidal thermal stability. When used at a concentration of 1.5 wt%, both CGNP and RGNP could stabilize Pickering emulsions at varying oil volume fractions (0.20–0.85). For high internal phase emulsions, nanoparticles adsorbed at an oil–water interface forming an interconnected network structure, depressing the oxidation of soybean oil. RGNP as an interfacial antioxidant further improved the Pickering emulsion’ oxidative stability. This work may expand the application of wheat gluten as an antioxidant solid particle in Pickering emulsion.

The conformational rearrangement and microscopic properties of wheat gluten following superheated steam treatment

Superheated steam treatment (SST) can improve cereal-based foodstuff quality by altering the gluten properties. In the current study we investigate the effect of SST on the polymerization behavior, conformational rearrangement and microscopic characteristics of gluten, which contribute to determining the molecular mechanisms of SST that impact the gluten properties. Compared with native wheat gluten, SST was observed to induce an increase in sodium dodecyl sulfate (SDS) insoluble gluten. This indicates that SST promoted the polymerization behavior of gluten via the cross-linking of disulfide (SS) bonds. In addition, hydrogen bonds were observed to develop from the micro-environment variation of tryptophan (Trp) residue in the gluten. This consequently had a synergistic effect on the secondary structure, increasing the proportion of intermolecular β-sheets and α-helices. Furthermore, SST enhanced the molecular surface roughness and weakened the gluten network structure. This study could contribute to insight into the improvement of flour quality following SST.

Polyurethane Wood Adhesives Prepared from Modified Polysaccharides.

This study investigated the performance of polyurethane adhesives prepared with various combinations of wheat starch that had been modified by isophorone diisocyanate (MS), two polyol types (1,3-propanediol (PD) and glycerol (Gly)), native wheat starch (NS), and 4,4′-diphenylmethane diisocyanate (pMDI) at a NCO:OH weight ratio of 1:1. Two more adhesives were also synthesized with NS, PD, or Gly and pMDI blends and served as controls. The thermal behavior of the adhesives before and after the curing process, as well as their rheological performance and lap shear strength, were analyzed. Differential scanning calorimetry (DSC) showed a reduction in curing temperature and heat by adding MS. The thermal stability of the cured adhesives was slightly increased by MS addition. The viscosity of the adhesives that contained MS substantially increased at a linear ascendant ramp of shear, while the controls exhibited relatively low viscosity during the whole shear rate spectrum from 0.1 to 100 s−1. The tensile shear strength of wood veneers was also significantly increased by the incorporation of MS under both dry and wet measuring conditions. The maximum dry shear strength was obtained for the adhesive with Gly polyol and a higher content of MS and was comparable to the control adhesive with pMDI.

Effect of Maltodextrin Replacement by Selected Native Starches and Disaccharides on Physicochemical Properties of Pumpkin Oil Capsules Prepared by Spray-Drying

The aim of the study is to compare selected carbohydrates that differed in the glycaemic index: maltodextrin, three native starches (wheat, rice, maize), and two disaccharides (trehalose and lactose) used to encapsulation of model oil (in this case cold-pressed pumpkin oil). Encapsulation efficiency of pumpkin oil by spray drying, size of obtained capsules, oxidative stability of encapsulated oil, and retention of tocopherols, squalene, and sterols in surface and core material of capsules were determined. It was found that encapsulation efficiency varied from 35% for rice starch to 68–71% for wheat starch, maltodextrin, and lactose. The bulk density of capsules was independent of the used carbohydrate type (189–198 kg/m3), while their size was significantly lower for samples of pumpkin oil encapsulated in native starches (over 2 times compared to capsules with trehalose). Of the best lipid capturing agents (native wheat starch, maltodextrin, and lactose), wheat starch mainly bound tocopherols, squalene, and sterols to the capsule surface, while lactose to the core material of the capsules (35.5–81.2%). Among tested carbohydrates, native wheat starch acted as the best antioxidant agent (oxidative stability was 15.1 h vs. 9.4 h for pure pumpkin oil).

The effect of annealing under acid or alkaline environment on the physicochemical and functional properties of wheat starch

The annealing of wheat starch was performed in dilute acid and alkaline media at 40 °C and 45 °C. To highlight the effect of these processes on wheat starch, the scanning electron microscopy and the optic microscopy under normal and polarized light, the Wide-Angle X-ray Scattering patterns and the colour parameters were analysed without revealing significant changes in comparison to the native wheat starch and samples submitted to the classical annealing process in pure water. Most striking changes induced were observed upon additional hydrothermal treatment above wheat starch gelatinization temperatures and when analysing the water-binding capacity and the solubility, the starch granules swelling kinetics, the pasting behaviour of starch-water dispersion as well as the flow properties of gels recovered. It is likely that the complementary changes induced by these variants of annealing are meanly related to the restructuration of the amorphous phase inside granules that modify irreversibly their swelling capacity as well as their susceptibility to collapse upon further hydrothermal treatments. Although the magnitude of the changes induced by these processes seems to depend on the incubation temperature, the same trends were observed when compared the results from the two incubation temperatures applied. Coupling the annealing process with incubation in diluted acid or alkaline media can be used as effective way to expand the possibilities of using wheat starches in various industries.

Changes of lipids in noodle dough and dried noodles during industrial processing.

This study investigated the changes of lipids during the industrial preparation of noodle dough and dried noodles, including the hydration, sheeting, and drying processes. The results showed that industrial processing markedly influenced the stability of lipids during the preparation of dried noodles. The contents of total free fatty acids, polyunsaturated fatty acids, and free lipids were reduced, while peroxide values increased during the hydration and sheeting processes, showing the instability of lipids. The increase in lipid oxidation may have been due to the activation of lipoxygenase. Although its activity declined by 45.7% in the hydration process compared to that of the native wheat flour (198.5± 20.4 U/g/min), the residue activity should have been high enough to oxidize lipids. Interestingly, lipase activity remained relatively stable. In addition, an obvious increase of carbon-centered free radicals was observed during the entire processing. In conclusion, the industrial processing, especially the hydration process, markedly changed the lipid profile and promoted lipid oxidation during the preparation of dried noodles. PRACTICAL APPLICATION: The present study showed the positive relationship between endogenous lipid degrading enzymes and the degradation of lipids and elucidated the role of industrial processing on lipid stability in noodle dough and dried noodles. The results of the present study will also help us to understand more about the sensory quality of dried noodles during preparation, as well as to develop high quality of wheat-based food products.