Multiscale insights into dough crumb resting: Unraveling water mobility-network structure interactions under...

Dough crumb resting is critical for noodle quality, governed by the cross-scale water mobility and network structure under moisture-temperature coupling. However, multiscale dynamic interplay between water mobility and network structure remains inadequately elucidated. This study examined the effect of temperature (10/25/40 °C), water addition (34/37/40%) and resting time (0/15/30/60 min) on the water state and distribution, protein secondary structure and network structure within the dough crumb. The most favorable conditions were observed at 25 °C, 37% and 15 min, resulting in optimal water distribution, an increase in bound water, the highest content of α-helix, and formation of a highly compact network structure. Moderate conditions optimized the moisture-network balance, while elevated levels impaired uniformity or strength. Structural equation model further revealed a cross-scale mechanism that integrates moisture migration, protein conformation, network structure. This study elucidates the multiscale dynamics of dough crumb resting and provides a theoretical basis for precise quality control.