Concentration-dependent functional impact of high molecular weight (HMW) and low molecular weight (LMW) glutenins on dough rheology and instant noodle quality in distinct wheat varieties

Abstract

Current study investigated the functional impact of high molecular weight (HMW) and low molecular weight (LMW) glutenins addition (at the rate of 3% and 5% each) on dough rheology and instant noodle quality prepared using two wheat varieties namely DBW88 (strong) and HI1500 (weak). In case of DBW88, addition of 5% HMW glutenins in its native flour produced an elastic dough exhibiting the highest values for dough development time (DDT) (10.10 min), dough stability (DS) (23.27 min), and energy at peak (EP) (20.40 Wh/kg) as supported by a dense gluten network. Noodles made from DBW88 with 5% HMW glutenins displayed superior quality, with minimal cooking loss (CL) and oil uptake (OU). In contrast, addition of 3% HMW glutenins in HI1500 native flour improved dough and noodle quality, whilest 5% level reduced the overall performance. Dough strengthening effect of HI1500 LMW glutenins incorporation was more pronounced as compared to that of DBW88 LMW glutenins, likely due to varietal and concentration differences. This strengthening effect was marked by increased DDT, DS, and EP, and improved noodle quality, with reduced oil absorption and CL, attributed to a well-developed gluten network. All these findings demonstrate that the addition of HMW and LMW glutenins to their native flour affect dough and noodle quality differently, depending upon their concentration and varietal characteristics. Thus, this study provides a scientific explanation of the functional role of HMW and LMW glutenins in relation to instant noodle quality.