*2.1. Noodles Sample*

Wheat flour composed of hard red spring wheat and hard red winter wheat in a 2:3 proportion was provided by Chi-Fa Enterprise (Taichung, Taiwan). The analysis of moisture (Method 934.01), crude protein (Method 984.13), and ash content of corms followed the methods of the Association of Official Agricultural Chemists (1990). The moisture, crude protein, and ash content of wheat flour was 13.52, 11.74, and 0.35%, respectively. Isomaltodextrin was blended by using a domestic blender and passed through a 100-mesh

(150 µm) sieve. Wheat noodles were prepared as described [18] with modification. The formulated flours were prepared (5% of isomaltodextrin), and 2% salt was added; this mixture was mixed with water at low speeds for 3 min then rolled into a 2 mm thick sheet of dough. Folding and sheeting were repeated twice more. The dough sheet could rest for 30 min then was put through the sheeting rolls 3 times at progressively decreasing roll gaps of 2.60, 2.33, and 2.00 mm. From this dough sheet, the noodle strands were cut into strands of 18.1 × 0.12 × 0.11 cm, and the prepared noodles were dried in an oven at 55 ◦C for 12 h. Next, the dried noodle samples were packed in high-density polyethylene (HDPE) bags and stored in a dry box until further analysis use.
