Trans fatty acids have the presence of one or more double bonds in the trans configuration instead of the usual cis configuration. They are desired by Vanaspati industry as they impart firmness to margarines and plasticity as well as emulsion stability to shortenings. Research has proved the direct connection of trans fatty acids with cardiovascular diseases, breast cancer, shortening of pregnancy period, risks of preeclampsia, disorders of nervous system and vision in infants, colon cancer, diabetes, obesity and allergy. In light of these new findings trans fatty intake should be zero and new technology of hydrogenation of oils is to be developed which produce zero trans fatty acids at the same time preserve the desirable properties contributed by trans fatty acids to the hydrogenated oils. Presently in India there is no system to monitor and regulate the amount of trans fats in processed foods and hence a stringent food law is immediately required.

Noodles are one of the staple foods consumed in many Asian countries. Instant noodles have become internationally recognized food, and worldwide consumption is on the rise. The properties of instant noodles like taste, nutrition, convenience, safety, longer shelf-life, and reasonable price have made them popular. Quality factors important for instant noodles are color, flavor, and texture, cooking quality, rehydration rates during final preparation, and the presence or absence of rancid taste after extended storage. Microstructure of dough and noodles has been studied to understand the influence of ingredients and processing variables on the noodle quality by employing scanning electron microscopy. Applications of newer techniques like confocal laser scanning microscopy and epifluorescence light microscopy employed to understand the microstructure changes in dough and noodles have also been discussed. Sincere efforts of researchers are underway to improve the formulation, extend the shelf life, and promote universal fortification of instant noodles. Accordingly, many researchers are exploring the potential of noodle fortification as an effective public health intervention and improve its nutritional properties. This review focuses on the functionality of ingredients, unit operations involved, quality criteria for evaluation, recent trends in fortification, and current knowledge in relation to instant noodles.

The gliadin/glutenin ratio of 15 diverse wheat varieties ranged from 0.75 to 1.16, whereas the high molecular weight glutenin subunits (HMW-GS) to low molecular weight glutenin subunits (LMW-GS) ratio of these varieties ranged from 0.31 to 0.93. Gliadin/glutenin ratio showed a significant negative relationship with specific loaf volume (r = −0.73), dough development time (DDT; r = −0.73), dough stability (r = −0.79) and positive associations with LMW quantity (r = 0.72). Mixolab classified the wheat varieties into two groups on the basis of HMW-GS located at Glu-A1 and Glu-D1. Wheat varieties HI 977 and DBW 16 with subunits 2* and 5 +10 at Glu-A1 and Glu-D1, respectively, exhibited the characteristics of "extra strong" doughs with longer DDT of 8.3 and 7.2 min, and higher dough stability values of 9.1 and 8.6 min, respectively. Wheat varieties C 306, HW 2004 with null allele at Glu-A1 and 2 + 12 at Glu-D1, in contrast, were weak as they developed quickly, with low dough stability (≤4 min). PRACTICAL APPLICATIONSBread has been one of the principal forms of food for man from the earliest times. Bread quality is determined by the composition and molecular structure of gluten which in turn controls the interactions of gluten subfractions during processing. Rheological properties, microstructure of gluten, gliadin/glutenin ratio and HMW-GS/LMW-GS ratio have been found to be associated with bread-making quality of wheat varieties. The research implications may be utilized both by industry personnel as well as researchers to assess the bread-making quality of wheat varieties.

Materials and Methods Raw materialGrains of fifteen wheat varieties used in this study were obtained from different wheat research stations and agriculture universities. These varieties were selected mainly on the basis of their wide diversity for bread making performances. The grains were cleaned manually to remove soil particles, brokens and foreign seeds. Grain length and breadth was measured by using vernier calliper. Thousand Kernel Weight (TKW) was determined by measuring the weight of 100 seeds and multiplying the weight obtained by a factor of 10. Hectolitre weight (HLW) was determined using Aqua TR. Wheat varieties were tempered to 15.5% moisture content for 48 h. Extra moisture was added 30 min prior to milling. The grains of individual varieties were milled on a Chopin (Model, CD 1) laboratory mill into flour after tempering.

The gluten and its sub-fractions of good and poor bread quality wheat varieties were studied using scanning electron microscopy, differential scanning calorimetry (DSC) and IR spectroscopy techniques. The gluten of good bread quality wheat variety showed organized foam like matrix, whereas that of poor demonstrated an open gluten matrix. The glutenin of good bread quality wheat (HI 977) exhibited a more striated, organised texture in contrast to a dense, unorganised structure visible in C306. Gliadins of poor bread quality wheat were selfassembled to form a sheet like structure, whereas the gliadin proteins of good bread quality wheat variety showed more open microstructure. DSC thermal profiles of gluten and glutenin proteins of poor bread quality wheat showed exothermic peaks at around 200°C. A distinct endothermic peak was detected in the glutenin fraction of good bread quality wheat, suggesting greater thermostability. Amide I peak at *1668 cm -1 for gluten of good bread quality wheat variety showed higher relative intensities of b-turn as compared to observed for gluten of poor bread quality.