Interaction Between Starch Expansion and Gluten Network Formation Enhances the Texture of Noodles: The Cooperation of Synergy During Processing and Antagonism During Cooking

The evolution of gluten network formation and starch swelling during noodle-making and its impact on the texture of cooked noodles were explored. Numerical analysis of whole and local cooked noodle microstructure was applied in this study. The findings indicated that the expansion of starch and the development of gluten network exhibited synergistic effects during the processing of dried noodles, while the interaction during cooking was antagonistic. Starch exhibiting high swelling power had the potential to enhance the firmness and stability of the gluten network throughout noodle-making when wheat flour with comparable gluten characteristics. The development of a compact gluten network during dried noodle making could inhibit excessive expansion of starch with high swelling power during cooking. Thus, the chewiness of noodles with a stronger gluten network improved from 2094.92 g.mm to 3182.65 g.mm, corresponding to increased starch swelling power. However, in regard to noodles with less and weaker gluten network, increased starch swelling power had a negative impact on cooked noodle chewiness. Therefore, the cooked noodles with high chewiness and low adhesiveness obtained from wheat flour with high gluten content and strength, as well as high swelling power. In addition, analyzing the local microstructure numerically could elucidate the structural basis of cooked noodle texture. Cooked noodles featured a higher branching rate and more small holes that exhibited better chewiness. As a consequence, the development of a dense gluten network could restrict the over-expansion of starch that possessed high swelling capacity, thereby endowing noodles with enhanced chewiness and reduced adhesiveness.