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Supplemental vital wheat gluten produced a thicker protein network compared to endogenous protein or added wheat protein isolate, making cooked noodles have greater breaking force and distance. Conclusion RS4 could be used as a functional ingredient to replace maximally 40% of hard wheat flour for making Asian noodles while maintaining their hardness after cooking. The extensibility of cooked noodles with high RS4 could be notedly enhanced by supplementation of vital wheat gluten in the composite flour (RS/flour = 40/6. This article
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