Food and Fermentation Industries >

2026 , Vol. 52 >Issue 9: 273 - 279

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042831

A study on gluten characteristics of typical noodle wheat and their relationship with the quality of Xinjiang hand-pulled noodles

  • HAO Hanzhang ,
  • ZHENG Xueling ,
  • LIU Mei ,
  • LI Limin ,
  • LI Yanlong
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  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450000, China)

Received date: 2025-03-25

  Revised date: 2025-10-10

  Online published: 2026-06-03

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Abstract

Using flour milled from 14 typical noodle wheat, gluten protein properties and their relationship with the textural properties of Xinjiang hand-pulled noodles and dough were determined.Significant correlations were found between gluten properties and the texture of both dough and noodles.Results showed that Dough springiness (before and after proofing) positively correlated with gluten index, swelling index of glutenin (SIG), and glutenin macropolymer (GMP) content.Dough extensibility was positively correlated with gluten water absorption, SDS-soluble large monomeric protein (F3) content, and gluten extensibility.Noodle hardness positively correlated with gluten index, SIG, and GMP, and chewiness positively correlated with SIG and gluten index.Noodle springiness positively correlated with gluten water absorption, gluten index, GMP content, and gluten extensibility, while noodle resilience positively correlated with SIG and GMP content.Comparative analysis identified Inner Mongolia 1, Australia Wheat 1, and Xinjiang 1 as optimal cultivars for hand-pulled noodles, exhibiting balanced gluten characteristics:water absorption (172.94%-179.79%), gluten index (90.96-93.40), SIG (6.88%-7.02%), GMP content (52.75%-56.75%), F3 content (18.45%-21.92%), and gluten extensibility (23.39-27.51 cm).This indicates that gluten protein properties critically determine the suitability of wheat flour for high quality hand-pulled noodle production.

Key words： typical noodle wheat; gluten characteristics; dough; Xinjiang hand-pulled noodles; data correlation analysis

Cite this article

HAO Hanzhang , ZHENG Xueling , LIU Mei , LI Limin , LI Yanlong . A study on gluten characteristics of typical noodle wheat and their relationship with the quality of Xinjiang hand-pulled noodles[J]. Food and Fermentation Industries, 2026 , 52(9) : 273 -279 . DOI: 10.13995/j.cnki.11-1802/ts.042831

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