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<p>As a staple food with a profound history, noodles are integral to dietary cultures worldwide. In recent years, driven by a growing consumer consciousness for healthy diets, the quality attributes and digestive properties of noodles have garnered significant research attention. A multitude of factors influence these characteristics, spanning from raw material composition and processing parameters to storage conditions and the incorporation of functional additives. This review provides a comprehensive overview of the principal factors influencing the quality attributes and digestive properties of noodles, with a particular focus on the integrated effects of ingredient formulation and processing technologies. Furthermore, the application of advanced analytical techniques, including statistical methods and machine learning, is catalyzing a paradigm shift in quality evaluation, moving from conventional subjective sensory assessments toward more objective, scientific frameworks predicated on physicochemical indices and intelligent algorithms. Future research should be directed towards establishing theoretical frameworks and optimizing raw materials and processing to innovate healthier noodle products that satisfy the dual consumer demands for superior sensory quality and enhanced health benefits.</p>

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Multifactorial Analysis of Quality Characteristics and Digestive Properties of Wheat Noodles and Current Status of Noodle Quality Modeling: A Review

  • 期刊论文

  • 发表日期：

    2025年11月5日

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  • Yuanqiang Jia,
  • Xiaoyong Liu,
  • Pengtao Zhang,
  • Biao Xue,
  • Feiyue Ren,
  • Hongzhi Liu

摘要

As a staple food with a profound history, noodles are integral to dietary cultures worldwide. In recent years, driven by a growing consumer consciousness for healthy diets, the quality attributes and digestive properties of noodles have garnered significant research attention. A multitude of factors influence these characteristics, spanning from raw material composition and processing parameters to storage conditions and the incorporation of functional additives. This review provides a comprehensive overview of the principal factors influencing the quality attributes and digestive properties of noodles, with a particular focus on the integrated effects of ingredient formulation and processing technologies. Furthermore, the application of advanced analytical techniques, including statistical methods and machine learning, is catalyzing a paradigm shift in quality evaluation, moving from conventional subjective sensory assessments toward more objective, scientific frameworks predicated on physicochemical indices and intelligent algorithms. Future research should be directed towards establishing theoretical frameworks and optimizing raw materials and processing to innovate healthier noodle products that satisfy the dual consumer demands for superior sensory quality and enhanced health benefits.