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

Abstract 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 30 min 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 and the number of protein network lines both significantly ( p < 0.05) increased. The number of transverse protein network lines increased by 28.70%, which was much higher than that (5.77%) of the longitudinal direction. Conclusively, at the optimal dough sheet wrap‐around time of 30 min, the higher‐quality semi‐dried noodles were produced by enhancing the gluten network.