The lipoxygenase contained in soy protein powder can interact with the carotene in wheat flour to gradually fade the color of carotene, thereby whitening the noodle products. At the same time, the lipoxygenase acts on the hydrogen peroxide produced by fat. It can also oxidize -SH of wheat gluten into -SS-, strengthen the three-dimensional structure of gluten, and enhance the gluten of gluten products.

Soy protein has functional properties such as water retention, gelation, and oil absorption, which can make gluten more delicate and elastic, and improve the processing characteristics and sensory properties of noodle products.

Therefore, adding an appropriate amount of protein to the noodle product not only improves the nutritional value of the noodle product, but also improves its quality to a certain extent.