Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical,
enzymatic and engineering modifications. Chemical modifications have myriad advantages …

Highlights•Processing steps influencing gluten protein network development and structure
are discussed.•The influence of some typical wheat flour dough ingredients on gluten …

Quinoa protein possesses great amino acid profiles and can be a potential food ingredient
with broad applications. The objective of this study was to investigate the effect of different …

The quality properties of fresh noodles with NaCl and alkali were characterized by
rheological, cooking, and texture properties. Microstructure, starch viscosity, protein …

In this study, the effects of chitosan oligosaccharides (COS) on the microbial stability and
quality properties of fresh wet noodles were evaluated. The addition of COS prolonged the …

In this study, the improving effects of green tea powder, soluble tea, and tea polyphenols on
the mixing and tensile qualities of dough and texture of tea-enriched noodles, as well as the …

Background Noodles are a staple food in Asian countries. Given recent changes in life
activities and living standards, frozen cooked noodles (FCNs) are gaining increased …

Alkali significantly enhanced gluten strength and noodle texture. To further understand the
underlying mechanisms of the gluten strengthening effect of alkali, the macroscopic …

Polymerization of gluten and the changes of glutenin macropolymer (GMP) during the
production of Chinese steamed bread (CSB) were investigated, providing a theoretical basis …

Hard wheat flour doughs were prepared with five different levels of sodium chloride, and
rheological properties were characterized. Zeta potential, disulfide-sulfhydryl groups …