The Effects of Protein Fractions in Flour on Noodle Quality

The effects of flour protein fractions on noodle quality were investigated in this study. With the increasing of acid-insoluble gluten the noodle instrumental textural parameters such as hardness, gumminess and chewiness were increased. Low molecular weight-glutenin subunits (LMW - GS) contributed more to adhesiveness of cooked noodles and high molecular weight-glutenin subunits (HMW - GS) played an important role in springiness. With the increasing of acid-insoluble gluten, cutting stress and tensile strength of noodles were increased, while breaking length remained nearly the same. alpha-and beta-gliadins significantly affected noodle resilience and gamma-gliadin significantly affected hardness, springiness, chewiness and cutting attributes of cooked noodles. omega-gliadin improved breaking length of cooked noodles.