Recently, the Cereal Processing and Quality Control Innovation Group at the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), in collaboration with Wageningen University (Netherlands), revealed for the first time how drying conditions affect the stable hydrogen (δ²H) and oxygen (δ¹O) isotopes composition of wheat noodles with varying gluten-to-starch ratios. The findings were published in Food Chemistry (JCR Q1, IF=8.5). The paper’s first author is Jingjie Yang, a joint PhD student between CAAS and Wageningen University & Research, with Professor Boli Guo and Professor Saskia M. Van Ruth serving as co-corresponding authors. This study was funded by the National Natural Science Foundation of China (Grant No. 31972159) and the China Scholarship Council.

Stable isotope analysis has been widely applied in the authentication of wheat raw material origins as an important technique for food traceability. However, drying—a critical processing step in wheat noodle manufacturing—introduces complex influences on isotopic fingerprints depending on process parameters and formulation composition. These uncertainties have limited the broader application of stable isotope technology for processed wheat product origin tracing.

In this study, researchers used eight formulations of wheat noodles with different gluten-to-starch ratios to systematically investigate the effects of both industrial stepwise drying (main drying stages at 30°C and 40°C) and traditional constant temperature & humidity drying (at 40°C, 60°C, and 80°C) on δ²H and δ¹O values. The study revealed that noodles with higher gluten content exhibited significant isotopic enrichment under high-temperature drying. The traditional constant temperature & humidity drying method had a more pronounced impact on both δ²H and δ¹O values compared to stepwise drying, with 80°C drying exerting the strongest influence. Additionally, prolonged drying at high temperatures caused minor further increases in isotope values, but isotopic compositions stabilized after approximately 4 hours of drying.

This study provides the first systematic evidence of the combined effects of wheat noodle formulation and drying processes on stable isotope composition. The findings offer both theoretical support and technical guidance for applying stable isotope analysis in wheat product traceability, contributing to the authenticity assurance and quality safety of wheat-based foods in the global market.

Link to the full study：https://doi.org/10.1016/j.foodchem.2025.145103

Experimental Design and Workflow Diagram