Combined effects of glycerol monostearate and surface-applied lipids on noodle quality

Previous studies have focused on the effects of lipids and monoglycerides on wheat dough or wheat products, but their combined effects on noodles remain unclear. This study investigated the combined effects of glycerol monostearate (GMS) and surface-applied oils/fats on noodle structure and quality. Solid fats (lard, shortening, and butter) showed preferential surface or near-surface retention, higher surface hydrophobicity, and better preservation of the gluten network, improving hardness and immersion resistance. In contrast, liquid oils (canola, soybean, and peanut) were more readily redistributed into the noodle matrix, weakened the gluten network, increased water absorption, and produced softer noodles. CLSM, FT-IR, Raman, and XRD analyses indicated that solid fats better maintained gluten and starch structures, whereas liquid oils promoted starch hydration and gelatinization. These findings highlight the importance of lipid type in regulating noodle texture and quality, providing insights into the mechanisms of surface applied lipid influence on noodle production.