Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties
ABSTRACT A comprehensive understanding of how gluten properties affect noodle texture remains limited. This study examined the impact of gluten physicochemical and structural properties on noodle texture. Seven wheat varieties from China, France, Canada, and Australia were utilized. Results indicate...
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Wiley
2025-06-01
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| Series: | Food Bioengineering |
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| Online Access: | https://doi.org/10.1002/fbe2.70011 |
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| author | Rui Chen Yiqing Zhu Luman Sang Liangxing Zhao Sameh Sharafeldin Li Zhi Chongyi Wu Qingyu Zhao Qun Shen |
| author_facet | Rui Chen Yiqing Zhu Luman Sang Liangxing Zhao Sameh Sharafeldin Li Zhi Chongyi Wu Qingyu Zhao Qun Shen |
| author_sort | Rui Chen |
| collection | DOAJ |
| description | ABSTRACT A comprehensive understanding of how gluten properties affect noodle texture remains limited. This study examined the impact of gluten physicochemical and structural properties on noodle texture. Seven wheat varieties from China, France, Canada, and Australia were utilized. Results indicated that increased surface hydrophobicity and higher β‐sheet content determined based on the relative levels of each property among the tested varieties reduced gluten water retention, lowering noodle adhesiveness. Greater surface hydrophobicity also enhanced gluten thermal stability, improving noodle chewiness, hardness, and tensile properties. In contrast, higher α‐helix content increased solubility, while a greater proportion of high molecular weight gluten subunits (HMW‐GS) strengthened the gluten network, enhancing hardness and elasticity. Among the tested varieties, Australian durum wheat (AD) exhibited superior elasticity and balanced texture, with hardness (376.43 g), chewiness (267.13 g), adhesiveness (27.49), and resilience (0.815). These properties were linked to its high water‐holding capacity (3.03 g/g), solubility (0.3 mg/mL), and thermal stability (Td = 58.18°C). These findings clarify the role of gluten in noodle texture and establish protein‐based criteria for wheat selection in processing. |
| format | Article |
| id | doaj-art-87934ec34dde4cd29f2be00ca7040183 |
| institution | Kabale University |
| issn | 2770-2081 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Bioengineering |
| spelling | doaj-art-87934ec34dde4cd29f2be00ca70401832025-08-20T03:58:45ZengWileyFood Bioengineering2770-20812025-06-014221022110.1002/fbe2.70011Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat VarietiesRui Chen0Yiqing Zhu1Luman Sang2Liangxing Zhao3Sameh Sharafeldin4Li Zhi5Chongyi Wu6Qingyu Zhao7Qun Shen8College of Food Science and Nutritional Engineering, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing China Agricultural University Beijing ChinaCollege of Food Science and Nutritional Engineering, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing China Agricultural University Beijing ChinaCollege of Food Science and Nutritional Engineering, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing China Agricultural University Beijing ChinaCollege of Food Science and Nutritional Engineering, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing China Agricultural University Beijing ChinaDepartment of Food and Dairy Sciences and Technology, Faculty of Agriculture Damanhour University Damanhour EgyptCollege of Food Science and Nutritional Engineering, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing China Agricultural University Beijing ChinaCollege of Food Science and Nutritional Engineering, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing China Agricultural University Beijing ChinaCollege of Food Science and Nutritional Engineering, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing China Agricultural University Beijing ChinaCollege of Food Science and Nutritional Engineering, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing China Agricultural University Beijing ChinaABSTRACT A comprehensive understanding of how gluten properties affect noodle texture remains limited. This study examined the impact of gluten physicochemical and structural properties on noodle texture. Seven wheat varieties from China, France, Canada, and Australia were utilized. Results indicated that increased surface hydrophobicity and higher β‐sheet content determined based on the relative levels of each property among the tested varieties reduced gluten water retention, lowering noodle adhesiveness. Greater surface hydrophobicity also enhanced gluten thermal stability, improving noodle chewiness, hardness, and tensile properties. In contrast, higher α‐helix content increased solubility, while a greater proportion of high molecular weight gluten subunits (HMW‐GS) strengthened the gluten network, enhancing hardness and elasticity. Among the tested varieties, Australian durum wheat (AD) exhibited superior elasticity and balanced texture, with hardness (376.43 g), chewiness (267.13 g), adhesiveness (27.49), and resilience (0.815). These properties were linked to its high water‐holding capacity (3.03 g/g), solubility (0.3 mg/mL), and thermal stability (Td = 58.18°C). These findings clarify the role of gluten in noodle texture and establish protein‐based criteria for wheat selection in processing.https://doi.org/10.1002/fbe2.70011correlation analysisglutennoodlestextural properties |
| spellingShingle | Rui Chen Yiqing Zhu Luman Sang Liangxing Zhao Sameh Sharafeldin Li Zhi Chongyi Wu Qingyu Zhao Qun Shen Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties Food Bioengineering correlation analysis gluten noodles textural properties |
| title | Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties |
| title_full | Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties |
| title_fullStr | Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties |
| title_full_unstemmed | Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties |
| title_short | Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties |
| title_sort | relationship between gluten structural properties and noodle texture insights from seven wheat varieties |
| topic | correlation analysis gluten noodles textural properties |
| url | https://doi.org/10.1002/fbe2.70011 |
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