Effects of protein, starch, hardness and color on wheat noodle quality

This paper briefly reviews the effect of protein content and quality and starch property on wheat noodle quality. Increased protein content and gluten quality contributed positively to noodle quality mostly by improving palatability, elasticity, and stickness, but negatively associated with color and appearance of cooked noodle. Amylose/amylopectin ratio and starch viscosity mostly affected softness, elasticity, and smoothness. High flour whiteness, low ash content, medium protein content, medium to strong gluten strength and good extensibility, and high starch viscosity were desirable for Chinese noodle quality.