Effects of Five Hydrophilic Colloids on the Quality of Wheat Dough and Fresh Wet Noodles

Fresh wet wheat noodles were known for their high freshness, nutritional value and good taste. However, they were limited by poor viscoelasticity, low chewiness, and high glycemic index (GI), which restrict their broader application. In this study, 1% (w/w) of various hydrocolloids, including sanxan gum, curdlan gum, arabic gum, locust bean gum, and guar gum, were individually added to wheat flour to prepare dough and fresh wet noodles. The texture characteristics, rheological properties, water distribution, cooking properties, and digestive behavior of the noodles were evaluated. The results indicated that, with the exception of arabic gum, the addition of hydrocolloids significantly improved the hardness, chewiness, and gumminess of the dough. Both of the elastic modulus (G') and viscosity modulus (G'') of the dough increased. The free water relaxation time (T₂₃) shifted leftward, and its content (A₂₃) decreased, suggesting that the hydrocolloids improved the dough's water-holding capacity. Microscopic structural observation revealed that sanxan gum, curdlan gum, and guar gum enhanced the gluten network structure. Additionally, the hydrocolloids promoted more ordered starch structure in the dough, with an increase in the R_1047/1022 ratio and a decrease in the R_1022/995 ratio. Notably, for sanxan gum, the R_1047/1022 ratio significantly increased by 40.00%, and the R_1022/995 ratio significantly decreased by 22.84%, respectively (P<0.05). Hydrophilic colloids did not significantly affect the noodle breakage rate. However, except arabic gum and locust bean gum, the addition of hydrocolloids prolonged the optimal cooking time, improved cooking resistance, and reduced the starch hydrolysis rate, including the final hydrolysis rate (C_∞), hydrolysis index (HI), and GI. Specifically, the GI value was significantly reduced by 7.41% with the addition of sanxan gum compared to the control group (P<0.05). In conclusion, this study provides valuable data for selecting hydrocolloids to address the challenges of texture deterioration and rapid water migration in the preparation of fresh wet noodles. Sanxan gum, in particular, was identified as a promising modifier, which could enhance texture quality, improve water retention, and reduce the GI of noodles, making it suitable for the production of healthier fresh wet noodle products.