In lieu to understand the functionality of individual gluten fractions along with varietal variation in dough and instant noodles quality characteristics, this project was designed. Glutenins addition enhanced rheological properties such as dough development time (DDT), dough stability (DS), and energy at peak (EP) more significantly in DBW88 as compared to HI1500. Gliadins addition amplified dough softening (DSO) more prominently in HI1500 than DBW88. Instant noodles cooking and textural qual-

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Summary Bioactive compounds are the naturally derived extra‐nutritional components with diversified arrangement and functionality, which makes them a promising source for the fabrication of functional foods, nutraceuticals and food additives. Extraction of these compounds by traditional techniques is a cumbersome process, which yields product with compromised quality and poor efficiency besides huge investment in terms of energy and time. This urges an acute need to develop an improved method that ensures the nutritional and organoleptic quality of these bioactive components is better preserved. Instant controlled pressure drop is one such novel and sustainable technique that allows the raw materials to be treated at high pressure and temperature first and latterly followed by an abrupt pressure drop towards a vacuum. The induced thermo‐mechanical effects in the sample ensure boost in availability and extractability of high‐value bioactive compounds. This technique has found numerous applications in food industry such as a pre‐treatment in drying and freezing of food product, enhanced extraction of bioactive compounds and to improve the colour, odour and texture quality of a variety of food products. This review article will emphasise on all these aspects of instant controlled pressure drop technology.

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