The impact of protein characteristics on the protein network in and properties of fresh and cooked wheat-based noodles

The relation between protein characteristics, protein network formation and wheat noodle properties was studied. Bovine serum albumin (BSA), soy glycinin, ovalbumin, S-ovalbumin and lysozyme were included in the recipe of wheat-based noodles. The characteristics of these non-wheat proteins impacted the type, rate and extent of protein network formation during noodle dough preparation and cooking, and thereby the properties of fresh and cooked noodles. None of the added proteins enhanced the properties of fresh noodles. BSA and soy glycinin enhanced Kieffer-rig extensibility parameters of cooked noodles. Addition of ovalbumin or S-ovalbumin led to excessive protein polymerization in cooked noodles and lowered their quality. Inclusion of lysozyme lowered the rate and extent of polymerization during cooking. Experiments in which urea, olive oil or urea were added in the recipe showed that non-covalent interactions dominate the properties of fresh noodles while covalent cross-links and hydrogen bonds mainly impact the properties of cooked noodles.