Effect of vacuum mixing on the quality characteristics of fresh noodles

► Effect of vacuum mixing on the noodle-making properties was detailedly evaluated. ► Noodle quality was significantly improved by vacuum mixing. ► −0.06 MPa was proved to be the best vacuum degree for noodle production. ► Vacuum mixing imparted a more continuous and closed gluten network to noodle dough. ► Water-solids interaction was enhanced by vacuum mixing.