Impact of fermented wheat flour on the cooking, physicochemical, structural, and sensory properties of dried white salted noodles

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Sensory testing shows reduced acceptability in noodles with fermented wheat flour, suggesting flavor optimization needed.

Lightness decreased with increasing fermented wheat flour content, indicating a change in noodle appearance.
Formulations with over 50% fermented wheat flour had poorer cooking quality, leading to higher cooking loss.
Experimental assessment revealed gluten networks weakened by fermented wheat flour, affecting noodle texture.
Sensory testing highlighted significant declines in aroma, taste, and overall acceptability in noodles containing fermented wheat flour.

Yeoh et al. (2025) studied this question.

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Sensory testing shows reduced acceptability in noodles with fermented wheat flour, suggesting flavor optimization needed.

Lightness decreased with increasing fermented wheat flour content, indicating a change in noodle appearance.
Formulations with over 50% fermented wheat flour had poorer cooking quality, leading to higher cooking loss.
Experimental assessment revealed gluten networks weakened by fermented wheat flour, affecting noodle texture.
Sensory testing highlighted significant declines in aroma, taste, and overall acceptability in noodles containing fermented wheat flour.

Yeoh et al. (2025) studied this question.

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Bookmark