Understanding the quality changes and underlying mechanism of wheat-stewed dough during storage
Main Article Content
Keywords
fresh wet noodles; low-temperature storage; quality changes; wheat-stewed dough
Abstract
This study investigated the quality changes and their underlying mechanisms in wheat-stewed dough during storage at 4°C for various durations. Total plant count (TPC), pH, water activity (Aw), water distribution, texture properties, brightness (L*), microstructure; contents of free sulfhydryl groups (SH), disulfide bonds (S–S), glute-nin macropolymers (GMP), secondary protein structure, and turbidity were evaluated. With prolonged storage time, the TPC of wheat-stewed dough increased by 8.53%, whereas pH and L* decreased gradually, with increase in free water content. On the first day of storage, Aw was the highest, whereas pH decrease fastest at 1.47%. On the third day of storage, maximum breaking distance (119.25 mm) took place. Conversely, the contents of S-S bonds, GMP, and β-sheets exhibited an initial increase, followed by a decrease. The β-sheet content peaked on the fifth day (28%), coinciding with the lowest contents of S-S bonds and random coils. GMP content transitioned from accumulation to degradation on fifth day. The turbidity of noodles also reached its minimum on the fifth day. On the seventh day of storage, hardness, springiness, cohesiveness, and recovery of wheat-stewed dough decreased by 34.40%, 16.22%, 42.32%, and 28.58%, respectively. Based on the changes in S-S bond breakage, GMP depolymerization, β-sheet transformation, and turbidity, the critical point of dough proofing was established in 5 days.
References
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Liu, H., Guo, X.N. and Zhu, K.X. 2022. Effects of freeze–thaw cycles on the quality of frozen raw noodles. Food Chem. 387:132940. https://doi.org/10.1016/j.foodchem.2022.132940
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Su, T., Liu, H.F., Li, F., Dai, M.Y. and Zhang, B. 2023. Review on the changes of glutenin macropolymer in wheat dough processing. J Chin Inst Food Sci Technol. 23(04):481.
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Wang, R., Lin, J.T., Yue, Q.H., Song, A.Q., Song, X.Y. and Su, D.M. 2023a. Effect of microwave treatment on the browning and characteristics of fresh and wet noodles. Mod Food Sci Technol. 39(9):187.
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Xing, J.J., Jiang, D.H., Guo, X.N., Yang, Z. and Zhu, K.X. 2021. Effect of dough mixing with slightly acidic electrolyzed water on the shelf-life and quality characteristics of fresh wet noodles. Food Control. 124:107891. https://doi.org/10.1016/j.foodcont.2021.107891
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Yan, Y.Q., Li, B.S. and Ruan, Z. 2012. Effects of storage methods and time on the quality of fresh cooked noodles. Food Ferment Ind. 38(07):132. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.035
Yan, H. and Lu, Q. 2021. Physicochemical properties of starch-wheat germ oil complex and its effects on water distribution and hardness of noodles. Food Sci Technol (LWT). 135:110211. https://doi.org/10.1016/j.lwt.2020.110211
Yao, Y.F., Qiu, X., Wang, L., Li, Y., Fang, M.C. and Qing, H.F. 2025. Effects of natural phenols and aldehyde on shelf life and quality of fresh wet noodles. Food Ferment Ind. 51(3): 182-189. https://doi.org/10.13995/j.cnki.11-1802/ts.038969
Baik, B.K., Czuchajowska, Z. and Pomeranz, Y. 1994. Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles. Cereal Chem. 71(4):315.
Carini, E., Vittadini, E., Curti, E., Antoniazzi, F. and Viazzani, P. 2010. Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta. Food Chem. 122(2):462. https://doi.org/10.1016/j.foodchem.2009.05.031
Chen, Q.Q., Li, X.L. and Zhang, H.M. 2024. Study on process optimization of saline-alkali fresh wet noodles. Cereal Food Ind. 31(04):23.
Chen, Z.L., Wang, J.X., Li, X.C. and Su, K.R. 2023. Effects of curdlan on the quality of fresh wet noodles made from high- and low-gluten flours. Food Res Dev. 44(13):34.
Chen, Y., Zhang, Y.F., Jiang, L., Chen, G.Y., Yu, J.J., Li, S.H. and Chen, Y. 2020. Moisture molecule migration and quality changes of fresh wet noodles dehydrated by cold plasma treatment. Food Chem. 328:127053. https://doi.org/10.1016/j.foodchem.2020.127053
Ghaffar, S., As, A., Abu Bakar, F., Karim, R. and Saari, N. 2009. Microbial growth, sensory characteristic and pH as potential spoilage indicators of Chinese yellow wet noodles from commercial processing plants. Am J Appl Sci. 6(6):1059–1066. https://doi.org/10.3844/ajassp.2009.1059.1066
Gram, L., Ravn, L., Rasch, M., Bruhn, J.B., Christensen, A.B. and Givskov, M. 2002. Food spoilage—interactions between food spoilage bacteria. Int J Food Microbiol. 78(1–2):79. https://doi.org/10.1016/s0168-1605(02)00233-7
Gu, S.C., Liu, C., Zheng, X.L. and Guan, E.Q. 2025. Relationship between wheat flour quality and resistance to resting of stewed noodles dough. Food Ferment Ind. 51(14):159-166. (In Chinese)
He, L.D., Guo, X.N. and Zhu, K.X. 2019. Effect of soybean milk addition on the quality of frozen-cooked noodles. Food Hydrocoll. 87:187–193. https://doi.org/10.1016/j.foodhyd.2018.07.048
Hong, T.T., Zhao, Q.Y., Xu, D., Yuan, Y.R., Ma, Y., Wu, F.F. and Xu, X.M. 2021. Effect of heat-treated flour on the quality and storage stability of fresh noodles. Food Sci Technol (LWT). 146:111463. https://doi.org/10.1016/j.lwt.2021.111463
Huang, J.N., Qi, Y.J., Faisal Manzoor, M.F., Guo, Q. and Xu, B. 2022. Effect of superheated steam treated wheat flour on quality characteristics and storage stability of fresh noodles. Food Control. 133:108666. https://doi.org/10.1016/j.foodcont.2021.108666
Huang, X.Q., Wang, N.J., Yu, M.F., Wei, S.W., Xu, D., Jin, Y.M., Xu, X.M. and Wu, F.F. 2023. Impact of glucose oxidase on characteristics of corn dough with different frozen storage times. Int J Food Sci Technol. 58(7):3876. https://doi.org/10.1111/ijfs.16489
Jiang, D.H. 2019. Study on microbial control and quality-keeping of fresh wet noodles. Jiangnan University, Wuxi, China.
Koehler, P. 2003. Effect of ascorbic acid in dough: reaction of oxidized glutathione with reactive thiol groups of wheat glutelin. J Agric Food Chem. 51(17):4954. https://doi.org/10.1021/jf026061t
Kondakci, T., Zhang, J.W. and Zhou, W. 2015. Impact of flour protein content and freezing conditions on the quality of frozen dough and corresponding steamed bread. Food Bioprocess Technol. 8(9):1877. https://doi.org/10.1007/s11947-015-1544-6
Li, M. 2014. Deterioration mechanisms of fresh noodles and the regulation Technology Thereof. Jiangnan University, Wuxi, China.
Li, S.H., Tang, D., Liu, S.T., Qin, S.S. and Chen, Y. 2020. Improvement of noodle quality: the effect of ultrasonic on noodles resting. J Cereal Sci. 96:103089. https://doi.org/10.1016/j.jcs.2020.103089
Li, Y.B., Yao, G.Q., Shen, W.Y., Wang, Z., Guo, C. and Jia, X.W. 2024. Optimizing the quality of bran-fortified stewing noodles using extruded wheat bran and improvers. Ital J Food Sci. 36(2):1. https://doi.org/10.15586/ijfs.v36i2.2496
Li, Y.B., Yao, G.Q., Zhao, K.M., Shen, W.Y., Wang, Z., Fan, K. and Jia, X.W. 2022. Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles. Cereal Chem. 100(2):500. https://doi.org/10.1002/cche.10633
Li, M., Zhu, K.X., Guo, X., Peng, W. and Zhou, H.M. 2011. Effect of water activity (aw) and irradiation on the shelf-life of fresh noodles. Innov,. Food Sci,. Emerg,. Technol. 12(4):526. https://doi.org/10.1016/j.ifset.2011.06.005
Liu, Q., Guo, X.N. and Zhu, K.X. 2019. Effects of frozen storage on the quality characteristics of frozen cooked noodles. Food Chem. 283:522. https://doi.org/10.1016/j.foodchem.2019.01.068
Liu, H., Guo, X.N. and Zhu, K.X. 2022. Effects of freeze–thaw cycles on the quality of frozen raw noodles. Food Chem. 387:132940. https://doi.org/10.1016/j.foodchem.2022.132940
Ma, H., Li, Y., Wu, J., Li, J.S. and Liu, C.J. 2024. Influence of composite biopreservatives on the preservation effect and quality changes of fresh wet noodles. Sci Technol Cereals Oils Foods. 32(03):125–131. https://doi.org/10.16210/j.cnki.1007-7561.2024.03.013
Morris, C.F. 2018. Determinants of wheat noodle color. J Sci Food Agric. 98(14):5171. https://doi.org/10.1002/jsfa.9134
Niu, M., Xiong, L.C., Zhang, B.J., Jia, C.H. and Zhao, S.M. 2018. Comparative study on protein polymerization in whole-wheat dough modified by transglutaminase and glucose oxidase. Food Sci Technol (LWT). 90:323. https://doi.org/10.1016/j.lwt.2017.12.046
NY/T 1512-2014. Green food—Uncooked processed food made of cereal [Standard]. Ministry of Agriculture and Rural Affairs of the People’s Republic of China, 2014. [in Chinese]
Shao, L.F., Guo, X.N., Li, M. and Zhu, K.X. 2019. Effect of different mixing and kneading process on the quality characteristics of frozen cooked noodle. Food Sci Technol (LWT). 101:583. https://doi.org/10.1016/j.lwt.2018.11.078.
Su, T., Liu, H.F., Li, F., Dai, M.Y. and Zhang, B. 2023. Review on the changes of glutenin macropolymer in wheat dough processing. J Chin Inst Food Sci Technol. 23(04):481.
Sun, J., Chen, M., Hou, X.X., Li, T.T., Qian, H.F., Zhang, H., Li, Y., Qi, X.G. and Wang, L. 2021. Effect of phosphate salts on the gluten network structure and quality of wheat noodles. Food Chem. 358:129895. https://doi.org/10.1016/j.foodchem.2021.129895
Wang, Z.C. 2000, Grain, Oil and Food Quality Analysis. China Light Industry Press, Beijing, China.
Wang, L., Chen, J., Lu, Y.G. and Bian, K. 2015. Effects of gluten on dough rheological properties and quality of stewed noodles. Food Sci Technol. 06:182.
Wang, R., Lin, J.T., Yue, Q.H., Song, A.Q., Song, X.Y. and Su, D.M. 2023a. Effect of microwave treatment on the browning and characteristics of fresh and wet noodles. Mod Food Sci Technol. 39(9):187.
Wang, L.S., Yu, X.S., Wang, K.X., Huo, J.J., Ma, X.Q., Duan, Y.M., Xiao, Z.G. and Wang, P. 2023b. Insights into the modulation of the multi-scale structure of glutelin on the textural properties of reconstituted rice. Innov Food Sci Emerg Technol. 87:103405. https://doi.org/10.1016/j.ifset.2023.103405
Wang, H., Zhang, J., Han, L., Cao, J., Yang, J., Zhang, Y. and Hu, B. 2023c. Calcium ion regulation of sodium alginate in pure buckwheat noodles shown by in vitro simulated digestion. Front Nutr. 9:1105878. https://doi.org/10.3389/fnut.2022.1105878
Wang, X., Zhang, T.L. and Zhou, H.M. 2012. Research on the effects of microencapsulated glucose oxidase on the oxidation of dough. J Chin Inst Food Sci Technol. 27(07):17–41. Reference number：13A1523131.
Weegels, P.L., van de Pijpekamp, A.M., Graveland, A., Hamer, R.J. and Schofield, J.D. 1996. Depolymerisation and re-polymerisation of wheat glutenin during dough processing. I. Relationships between glutenin macropolymer content and quality parameters. J Cereal Sci. 23(2):103. https://doi.org/10.1006/jcrs.1996.0010
Xiao, F., Zhang, X., Niu, M., Xiang, X.Q., Chang, Y.D., Zhao, Z.Z., Xiong, L.C., Zhao, S.M., Rong, J.H., Tang, C. and Wu, Y. 2021. Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase. Food Sci Technol (LWT). 137:110427. https://doi.org/10.1016/j.lwt.2020.110427
Xing, J.J., Jiang, D.H., Guo, X.N., Yang, Z. and Zhu, K.X. 2021. Effect of dough mixing with slightly acidic electrolyzed water on the shelf-life and quality characteristics of fresh wet noodles. Food Control. 124:107891. https://doi.org/10.1016/j.foodcont.2021.107891
Xu, M., Wu, Y., Hou, G.G. and Du, X.F. 2019. Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle. Food Sci Technol (LWT). 101:456. https://doi.org/10.1016/j.lwt.2018.11.066
Yan, Y.Q., Li, B.S. and Ruan, Z. 2012. Effects of storage methods and time on the quality of fresh cooked noodles. Food Ferment Ind. 38(07):132. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.035
Yan, H. and Lu, Q. 2021. Physicochemical properties of starch-wheat germ oil complex and its effects on water distribution and hardness of noodles. Food Sci Technol (LWT). 135:110211. https://doi.org/10.1016/j.lwt.2020.110211
Yao, Y.F., Qiu, X., Wang, L., Li, Y., Fang, M.C. and Qing, H.F. 2025. Effects of natural phenols and aldehyde on shelf life and quality of fresh wet noodles. Food Ferment Ind. 51(3): 182-189. https://doi.org/10.13995/j.cnki.11-1802/ts.038969
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Jan 1, 2026
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Jia, X., Luo, X., Li, Y., Ji, Z., zhang, H., & shen, W. (2026). Understanding the quality changes and underlying mechanism of wheat-stewed dough during storage. Italian Journal of Food Science, 38(1), 286-297. https://doi.org/10.15586/ijfs.v38i1.3032
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How to Cite
Jia, X., Luo, X., Li, Y., Ji, Z., zhang, H., & shen, W. (2026). Understanding the quality changes and underlying mechanism of wheat-stewed dough during storage. Italian Journal of Food Science, 38(1), 286-297. https://doi.org/10.15586/ijfs.v38i1.3032