Application of ultra-high-pressure technology improves solubility and quality of wheat gluten in flour products, suggesting significant benefits for food processing.
Key Points
Modified wheat gluten showed improved solubility at 0.651 mg mL −1 under optimal conditions, enhancing flour product quality.
The study identified a peak performance with modified wheat gluten at 20 g kg −1 for the highest noodle quality.
This research utilized ultra-high-pressure technology as a novel method for wheat gluten enhancement in food products.
The findings underline the potential of modified wheat gluten in the flour products industry for quality upgrades.