Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution

•As rolling speed increased, the tensile force and hardness of dough sheet decreased.•Increasing the rolling speed increased water mobility and weakened gluten network.•The gluten network and texture of the dough sheet in length direction was more responsive to the change in rolling speed.•In thickness direction, bubbles number decreased, from the center part to the edge.•At lower rolling speed, fewer bubbles led to higher tensile force and hardness.