The resting process: a comprehensive review of the effects on dough properties and resulting noodles quality, including improvement strategies
Mohammed Obadi, Yuntong Li, Yajing Qi, Bin Xu
Abstract
Summary The production processes of different types of noodles are slightly different, but the main production process includes kneading, resting, rolling, sheeting and cutting. Among them, resting is an important step in noodle‐making that has a major impact on the final quality of the noodles. After the kneading is over, the dough needs to rest for a period of time before it can be pressed into sheets. The effectiveness of the dough resting process led to a more uniform and compact gluten network distribution and improved the texture and cooking properties of the noodles compared to those without resting. From the literature reviewed, reasonable dough resting times, temperatures and humidity can improve the quality of the finished product. This review aims to summarise the concept of the dough resting process and factors affecting dough resting, discuss the effect of the resting process on dough properties and noodle quality, and suggest specific improvement strategies.