Investigating the positive effects of wrap-around resting on the qualities of semi-dried noodles through the quantitative analysis of gluten network.

In this study, the dough sheet wrap-around was employed to assist the resting process of the semi-dried noodles comparatively with dough crumbs resting and common dough sheet resting. The gluten network quantitative analysis was carried out to investigate the positive impacts of dough sheet wrap-around resting in semi-dried noodles production. The results showed that the dough sheet wrap-around resting improved the color, surface smoothness, cooking qualities, and eating qualities of semi-dried noodles. Dough sheet wrap-around resting for 30min significantly (p<0.05) increased the surface smoothness and chewiness by 47.08% and 44.35%, respectively. Furthermore, increased extensibility in the transverse direction of dough sheets generated superior processing properties. The average protein length and width of dough sheets experienced a considerable (p<0.05) reduction. In contrast, the branching rate was markedly (p<0.05) augmented, which meant the distribution of gluten network was more uniform and denser. The total protein length...