Review on Relationship between Wheat Protein and Noodle Quality

Content and quality of wheat protein have great influence on noodle quality.Protein content had a negative effect on color and appearance of noodle,but contributed significantly and positively to cooked noodle texture properties,especially improving hardness and elasticity.Hardness,chewiness,cohesiveness and tensile strength of cooked noodle tended to become high when the content of glutenin increased.To certain extent,increased protein quality contributes positively to noodle sensory scores and cooking quality.Too high protein quality(wet gluten content 35%,sedimentation value60mL,stability time16 min) decreases the appearance quality of noodles.The HMW-glutenin subunit 5+10 has possible association with good noodle quality.In general,the protein quality criterions of good noodle-making quality wheat were listed as below: flour protein content 12%～14%,wet gluten content 28%～34%,sedimentation value 40～45 mL,stability time 5～15 min.