Aligned with the growing emphasis on whole food nutrition and its health benefits, this study aimed to provide theoretical insights for the development of functional staple foods and to foster advancements in the miscellaneous pasta products industry.The research investigated the quality attributes, gluten protein structure, and antioxidant properties of noodles produced by substituting wheat flour with varying proportions of quinoa whole flour in Chinese dried noodles.The experimental results indicated that incorporating quinoa whole flour augmented the content of free thiol groups (—SH) while reducing the content of glutenin macropolymer.This dual effect potentially decreases the formation of gluten polymers and impairs the viscoelastic properties of the noodles.Scanning electron microscopy results revealed disruptions in the continuity of the gluten network structure.Furthermore, as the proportion of quinoa whole flour increased, the L* value of the noodles decreased significantly, while both a* and b* values exhibited progressive increments.The noodles exhibited an overall light brown color, indicating improved antioxidant properties.However, excessive incorporation of quinoa flour adversely affected the cooking quality and texture of the noodles.The study concluded that adding quinoa flour at levels up to 20% holds promise for developing noodles with antioxidant activity while maintaining desirable cooking and textural characteristics.
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