The most critical challenge in the noodle industry is ensuring the development of various
high-quality products. Dough mixing is a very important initial stage in the development of …

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 …

Noodles were prepared using wheat flour supplemented with 1%, 3%, and 5% grape seed
power (GSP). The farinograph properties of wheat flour, the textural properties of the dough …

Proteins are one of the essential nutrient for growth, cell reparation and healthy living.
However, with increasing populations, existing protein sources decrease over time, thus …

Soy protein hydrolyzate has been used as supplements in wheat flour to enhance the
nutritional value of its products, but it may negatively affect the gluten properties …

Impact of globulin addition on the functional and protein structural properties of dough and
cooked noodles were investigated. The underlying mechanism was explored through …

To clarify the detailed behaviors of protein, starch and interactions during complex dough
processing, structural changes in dough protein and starch during continuous Mixolab …

Baking quality of wheat flour is determined by grain protein concentration (GPC) and its
composition and is highly influenced by environmental factors such as nitrogen (N) …

The influences of wheat globulin on dough and noodle quality under alkali or salt
conditionwere investigated, and the protein interactions were revealed. Results indicated …

Protein-protein and protein-starch interactions in the wheat flour decide its suitability for the
baking process and can be modified by several physicochemical methods. The present …