Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch

•Noodle adhesiveness relates to the structure of amylopectin instead of amylose.•Rised content of short chains in amylopectin increased noodle adhesiveness.•Raised content of long chains in leached amylopectin enhanced noodle smoothness.•Long branches in original amylopectin determined the structure of leached starch.