In the quest to enhance the quality and nutritional value of fresh wet wheat noodles, a team of researchers led by Siyu Shen from the College of Food Science and Engineering at Tianjin University of Science and Technology has made significant strides. Their study, published in *Shipin gongye ke-ji*, explores the effects of five different hydrophilic colloids on the texture, cooking properties, and digestive behavior of these popular noodles.
Fresh wet wheat noodles are beloved for their freshness, nutritional value, and taste. However, they often suffer from poor viscoelasticity, low chewiness, and a high glycemic index (GI), which can limit their broader appeal and application. To address these challenges, the researchers added 1% (w/w) of various hydrocolloids—saxan gum, curdlan gum, arabic gum, locust bean gum, and guar gum—to wheat flour to prepare dough and fresh wet noodles.
The results were promising. “With the exception of arabic gum, the addition of hydrocolloids significantly improved the hardness, chewiness, and gumminess of the dough,” Shen explained. The elastic modulus (G’) and viscosity modulus (G”) of the dough increased, indicating enhanced structural integrity. The hydrocolloids also improved the dough’s water-holding capacity, as evidenced by a shift in the free water relaxation time (T23) and a decrease in its content (A23).
Microscopic structural observations revealed that sanxan gum, curdlan gum, and guar gum enhanced the gluten network structure, contributing to better texture and consistency. Additionally, the hydrocolloids promoted a more ordered starch structure in the dough, with notable increases in the R1047/1022 ratio and decreases in the R1022/995 ratio. Sanxan gum, in particular, showed a significant increase in the R1047/1022 ratio by 40.00% and a decrease in the R1022/995 ratio by 22.84%, highlighting its potential as a modifier.
The study also found that hydrophilic colloids did not significantly affect the noodle breakage rate. However, except for arabic gum and locust bean gum, the addition of hydrocolloids prolonged the optimal cooking time, improved cooking resistance, and reduced the starch hydrolysis rate. This includes the final hydrolysis rate (C∞), hydrolysis index (HI), and GI. Notably, the GI value was significantly reduced by 7.41% with the addition of sanxan gum compared to the control group.
The implications for the agriculture sector are substantial. As consumer demand for healthier, high-quality food products continues to grow, the findings from this study provide valuable data for selecting hydrocolloids to address texture deterioration and rapid water migration in the preparation of fresh wet noodles. Sanxan gum, in particular, emerges as a promising modifier that can enhance texture quality, improve water retention, and reduce the GI of noodles, making it suitable for the production of healthier fresh wet noodle products.
This research not only advances our understanding of the role of hydrocolloids in food science but also paves the way for innovative solutions in the agriculture and food processing industries. As the global market for fresh wet noodles continues to expand, the insights gained from this study could drive the development of new, improved products that meet the evolving needs of consumers.
In the words of lead author Siyu Shen, “This study provides valuable data for selecting hydrocolloids to address the challenges of texture deterioration and rapid water migration in the preparation of fresh wet noodles.” The findings are a testament to the potential of hydrocolloids in transforming the quality and nutritional profile of staple food products, offering a glimpse into the future of food innovation.