The application of monoglycerides to improve the quality of fresh noodles: Discerning the roles of acyl chain length and dispersity

Monoglycerides are widely used in flour-based products, but the roles of their dispersibility and acyl chain length remain unclear. This study investigated the effects of monoglycerides with different chain lengths (C12, C16, C18) dispersed in deionized water (DW) or 95 % ethanol (EE) on fresh noodle quality. Ethanol (2 mL per 200 g flour) had no significant effect on noodle properties, but monoglycerides in EE significantly altered gluten structure through covalent and non-covalent interactions, forming a denser gluten network, as observed by CLSM. Starch-lipid complex formation was confirmed by FT-IR, Raman, and XRD, enhancing cooking and immersion performance. Monoglycerides in EE were more effective than in DW, with impact orders: DW (C12 > C16 ≈ C18) and EE (C12 < C16 < C18), indicating solvent selection was more critical than chain length. This study refined the application method of monoglycerides, enhancing their functional performance and contributing to elevated noodle performance.