Wheat protein, particularly gluten, plays a pivotal role in determining the quality of noodles and other wheat-based products. Recent research has focused on understanding the complex interactions between wheat protein and other food components, as well as their impact on the gluten network and noodle characteristics. This paper reviews recent developments in this field, highlighting advancements in analytical techniques, processing technologies and ingredient modifications. Key findings include the influence of wheat protein composition, enzymatic modifications and ingredient interactions on gluten network formation and noodle texture. Insights from these studies provide valuable guidance for optimizing noodle quality, enhancing nutritional value and addressing consumer preferences. Future research directions are also discussed, aiming to further elucidate the intricate mechanisms underlying wheat protein functionality and its implications for noodle production and quality assurance.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
