Quality and noodle‐making performance of wheat flour with varied gluten strengths altered by addition of various arabinoxylans

Abstract This study examined the effects of adding different types of arabinoxylans (AXs) to wheat flour with varying gluten strengths on flour quality and noodle‐making performance, with the aim of utilizing AXs as health‐enhanced ingredients. Three flours (Goso, Hojoong, and Joongmo) with low, medium, and high gluten strengths were used, along with two water‐extractable AXs (E1 and E2) and one water‐unextractable AX (U) with diverse molecular weights and viscosities. The addition of 2% AXs increased the water and sucrose solvent retention capacity values and decreased the gluten performance index values for all flours, with a notable effect on Goso flour by U. The dough development time was prolonged in all flours, necessitating more water for development. The sodium dodecyl sulfate sedimentation volume increased with the addition of AXs, especially with E2 and U. Pasting properties remained unaffected, suggesting a minimal impact on starch‐related properties. However, noodles made with E2 and U showed deteriorated quality in terms of fresh noodle texture, weight gain, cooking water turbidity, and cooked noodle texture, in contrast to noodles made with E1 alone. Additionally, adjusting the water amount when adding U altered the textural properties, approaching that of noodles without added AXs. Overall, the impact of AXs on flour and noodle quality varied depending on their molecular weights, viscosities, and the gluten strength of the flour. Additionally, AXs could be successfully utilized by adjusting the water amount for the production of health‐enhancing noodles. Practical Application Arabinoxylans, as health‐promoting ingredients, can be utilized in noodle production by optimizing the water amount and mixing time.