In recent years, as the outstanding nutritional values and health effects of cereals have been recognized by consumers, cereal noodles have been popular among food industries for research and development. Due to the poor gluten network formed by miscellaneous grain flour, the quality of cereal noodles is affected. It has been found that some inorganic salts, noodle thickeners, nutritional fortifiers, enzyme preparations can be used as modifiers to improve the structure, flavor and taste of cereal noodles. In addition, improved methods such as pre-gelatinization, dough fermentation, and vacuum mixing can be used to enhance the dough structure and improve the sensory and mouth feel quality of cereal noodles. The research progress on using modifiers and applying quality improvement methods when producing cereal noodles was reviewed, and existing problems and development prospects of cereal noodles were discussed in order to provide some references for improving their quality.
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