Work

Liquid pre-fermentation induced starch structural reorganization improves quality and reduces starch digestibility in Tartary buckwheat hollow noodles

Year: 2026

Type: article

Abstract: To address the high glycemic response of traditional wheat hollow noodles and quality deterioration associated with Tartary buckwheat flour incorporation, this study compared four fermentation methods: direct dough fermentation (DDFNs), liquid pre-fermentation (LpFNs), sourdough fermentation (SDFNs), and liquid pre-fermentation and sourdough fermentation (LpF + SDFNs). LpFNs demonstrated the most favorable overall performance, increasing resistant starch from 32.0% to 45.0% and reducing eGI from 77.61 to 66.10, while also improving textural and cooking properties, ultimately achieving the highest sensory score. Multiscale characterization revealed that LpFNs enhanced short-range molecular order and relative crystallinity, forming a denser, more continuous matrix, which is consistent with the observed improvements in quality and reduced starch digestibility. In contrast, SDFNs and LpF + SDFNs exhibited weaker network continuity and less favorable texture, while DDFNs resulted in a smaller reduction in starch digestibility. These findings support LpFNs as a promising strategy for developing Tartary buckwheat staple foods.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104566