Arabinoxylans (AXs) have long been recognized as a major fiber constituent in wheat grain cell walls, offering numerous health benefits. Based on their solubility in water, AX can be classified as either water-extractable or water-unextractable arabinoxylans (WEAX and WUAX). However, AXs can have adverse effects on processing and product quality.

When WUAX is enzymatically converted into WEAX using xylanase, it improves dough development, resulting in enhanced bakery product quality. This study compared the quality characteristics and noodle-making performance of flour with varying gluten strengths (S, M, and W) treated with two xylanases (Pentopan 500BG and Shearzyme 500L), which selectively act on WUAX and WEAX, respectively, at different concentrations.

The addition of both xylanases led to a significant decrease in solvent retention capacity (SRC) in water, with a slightly different pattern by increasing the xylanase concentration. SDS sedimentation volume of flour significantly increased with varied extents by adding both xylanases, suggesting the production of hydrolyzed AXs that contributed to varied swelling capacities in SDS-lactic acid solution.

Additionally, flour with weak gluten strength (W) showed a greater increase in SDS sedimentation volume with added xylanases than flour with strong gluten strength (S) and flour with medium gluten strength (M), indicating the impact of gluten strength.

Dough mixing patterns with adjustment of water based on water SRC also showed changes with xylanase addition. Textural properties of fresh noodle with the addition of xylanases showed a slight change in S and M, but a significant change in W, with different impacts from different xylanases and water adjustment. Shearzyme showed a greater impact than Pentopan.

The firmness and chewiness of cooked noodles also decreased significantly with increasing xylanase concentration, with a slightly greater impact from Shearzyme than Pentopan, highlighting the role of both WEAX and WUAX in noodle-making.

When water reduction was based on SRC values, the textural properties of both fresh and cooked noodles were less affected by xylanase treatment, confirming the reduced competition of WUAX or WEAX for water during noodle dough development. Additionally, the gluten strength of flour exhibited potential variations in impacts from different xylanases.