Liquid pre-fermentation induced starch structural reorganization improves quality and reduces starch digestibility in Tartary buckwheat hollow noodles.
7 affiliations
- 1Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China.
- 2Huantai Biotechnology Co., Ltd., Chengdu 610200, Sichuan, PR China.
- 3Tianfu New Area General Aviation Profession Academy, College of Health Industry,Tianfu New Area, 620564, Sichuan, PR China.
- 4Sichuan Academy of Agricultural Machinery Sciences, Chengdu 610066, Sichuan, PR China.
- 5Biotechnology Institute of Guizhou Province, Guiyang 550009, Guizhou, PR China.
- 6Institute of Biotechnology and Germplasm Resources, Yunnan Academy of Agricultural Sciences, Kunming 650205, Yunnan, PR China.
- 7Research Center of Buckwheat Industry Technology, School of Life Sciences, Guizhou Normal University, Guiyang 550025, Guizhou, PR China.
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.
Related
- Co-inoculation with Lactiplantibacillus plantarum and Bacillus amyloliquefaciens enhances the fermentation quality and in vitro ruminal digestibility of whole-plant millet silage
- Ultrasound cracks the seed coat barrier: a strategy for whole-bean tempeh fermentation from black kidney bean with balanced protein-starch digestibility
- Effects of dry fiber plus solubles and a carbohydrase complex on nutrient digestibility, ruminal fermentation, and performance of finishing cattle
- Cili (Rosa roxburghii Tratt.) Fruit and Its Co-Culture Fermentation with Bacillus subtilis and Lactiplantibacillus plantarum Improves the Nutritional, Functional and Bioactive Quality of White–Black Wheat Composite Bread
- Production of mung bean protein isolates by isoelectric precipitation and ultrafiltration-diafiltration: impact on the composition, structural and techno-functional properties as well as in vitro digestibility
BibTeX
@article{ma2026liquid,
title = {{Liquid pre-fermentation induced starch structural reorganization improves quality and reduces starch digestibility in Tartary buckwheat hollow noodles.}},
author = {Gen Ma and Lin Wang and Xinyu Xu and Jianxiong Chen and Junru Wang and Linsen Mei and Yang Lu and Lihua Wang and Hongyou Li and Yan Wan and Jianglin Zhao and Liangzhen Jiang and Dabing Xiang},
journal = {Food chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104566},
url = {https://europepmc.org/article/MED/42898645},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Liquid pre-fermentation induced starch structural reorganization improves quality and reduces starch digestibility in Tartary buckwheat hollow noodles.
AU - Gen Ma
AU - Lin Wang
AU - Xinyu Xu
AU - Jianxiong Chen
AU - Junru Wang
AU - Linsen Mei
AU - Yang Lu
AU - Lihua Wang
AU - Hongyou Li
AU - Yan Wan
AU - Jianglin Zhao
AU - Liangzhen Jiang
AU - Dabing Xiang
PY - 2026
DA - 2026/10/06
JO - Food chemistry: X
DO - 10.1016/j.fochx.2026.104566
UR - https://europepmc.org/article/MED/42898645
AB - 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.
SN - 2590-1575
ER -