Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers

- Enzymes and emulsifiers were used to improve qualities of whole-wheat noodle (WWN).
- Transglutaminase (TG) and sodium stearyl lactate (SSL) promoted gluten strength.
- TG and SSL promoted gluten network connectivity and starch granules coverage in WWN.
- TG, SSL, and soy lecithin improved the textural and sensory properties of cooked WWN.

With the utilization of enzymes including endoxylanase, glucose oxidase (GOX) and transglutaminase (TG), and emulsifiers comprising sodium stearoyl lactate (SSL) and soy lecithin, the microstructural, textural, and sensory properties of whole-wheat noodle (WWN) were modified. The development time and stability of whole-wheat dough (WWD) were enhanced by TG due to the formation of a more compact gluten network, and by SSL resulting from the enhanced gluten strength. Microstructure graphs by scanning electron microscopy (SEM) verified that TG and SSL promoted the connectivity of gluten network and the coverage of starch granules in WWN. TG increased the hardness and elasticity of cooked WWN, while two emulsifiers increased the noodle cohesiveness. Additionally, TG and SSL improved the sensory properties of noodle such as bite, springiness, and mouth-feel. The results suggest that TG and SSL are effective ingredients in enhancing the gluten strength of WWD and improving the qualities of WWN.