Improving of noodle quality caused by starch-protein interaction of waxy and strong-gluten wheat flour

Waxy wheat flour (WWF) has good processing properties and can be used to enhance the quality of noodles because of its high amylopectin or low amylose content. The aim of this study was to investigate the correlation between changes in the structural characteristics of waxy wheat starch (WS) and gluten (WG) and changes in noodle quality following molecular interactions with strong-gluten wheat starch (NS) and gluten (NG) by separation and reconstitution methods. The results showed that the noodle quality was better when WWF was added at 15% (w/w). WS promoted the formation of strong crystalline structure of amylopectin, and WG promoted the formation of double-helical short-range molecular structure of starch, and its degree of order was positively correlated with the cohesiveness and water absorption of cooked noodles, and negatively correlated with chewiness. The interaction of WS and WG with NS and NG could improve noodle quality through the change of intermolecular interactions.