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

This study evaluated dried white salted noodles formulated with fermented wheat flour (FWF) produced using Lactobacillus plantarum at 0–75% replacement of wheat flour (100WF, 75WF:25FWF, 50WF:50FWF, 25WF:75FWF). Increasing FWF reduced optimum cooking time, cooking yield, pH, and lightness, while increasing redness and yellowness. Formulations with >50% FWF showed higher cooking loss and breakability and exhibited weaker gluten networks with larger, irregular pores. 75WF:25FWF maintained cooking quality and microstructural integrity comparable to 100WF. Proximate analysis indicated lower moisture and higher fibre at 25% FWF. Sensory testing showed lower colour, aroma, taste, and overall acceptability for FWF-containing noodles, whereas texture did not differ significantly from 100WF. Overall, a 25% FWF substitution improved fibre while preserving acceptable cooking performance and texture. However, colour and flavour still require optimisation (e.g., mild flavour balancing and process tuning) to support consumer acceptance.