Abstract: Dough resting has an important effect on the quality of noodles. In this paper, power ultrasonic treatment was introduced to dough resting to improve the quality of noodles. The quality of noodles was analyzed using texture analyzer by comprehensive weighted score method with respect to four variables: ultrasonic power density, sonication time, dough thickness and resting temperature. The results showed that ultrasonic treatment at a power density of 25.55 W/L significantly increased the springiness by 15.9% and reduced the hardness by 7.8%, in addition to improving the cooking properties of noodles in comparison to the untreated control. The highest overall weighted score was obtained under the following conditions: ultrasonic power density 25.55 W/L, sonication time 30 min, dough thickness 6 mm and resting temperature 30 ℃. The surface of starch granules became more porous and apparent peeling was observed under scanning electron microscopy when ultrasonic power density was higher than 25.55 W/L. Overall, ultrasonic-assisted dough resting was a feasible approach to improve the textural properties and cooking characteristics of noodles

Key words: power ultrasound, dough, noodle, resting, quality, starch