Impact of structural reorganization induced by buckwheat flour processing on the eating quality and starch digestibility of gluten-free noodles.

Xiao-Miao Han, Zao-Zao Xie, Yang-Feng Jiang, Si-Yi Liu, Qian-Qian Yu, Su-Xi Wu

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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6 authors.

Xiao-Miao HanSchool of Food and Bioengineering, Changsha University of Science and Technology, Changsha 410114, Hunan Province, PR China.

Zao-Zao XieSchool of Food and Bioengineering, Changsha University of Science and Technology, Changsha 410114, Hunan Province, PR China.

Yang-Feng JiangSchool of Food and Bioengineering, Changsha University of Science and Technology, Changsha 410114, Hunan Province, PR China.

Si-Yi LiuSchool of Food and Bioengineering, Changsha University of Science and Technology, Changsha 410114, Hunan Province, PR China.

Qian-Qian YuSchool of Food and Bioengineering, Changsha University of Science and Technology, Changsha 410114, Hunan Province, PR China.

Su-Xi WuSchool of Food and Bioengineering, Changsha University of Science and Technology, Changsha 410114, Hunan Province, PR China.

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6 · The paper itself

Abstract

This study investigates how flour processing-induced structural reorganization affects gluten-free noodle quality using four buckwheat flours (Endosperm flour (TBE), Whole flour (WTB), Bran flour (TBB), Ultrafine flour (WTBU)). Results indicated that conventional milling (TBE) preserved starch agglomeration and crystallinity (28%-32%), endowing flour with superior hydration and thermal stability. Conversely, ultrafine milling (WTBU) fragmented particles and disrupted crystal lattices (crystallinity reduced to 12.61%), significantly lowering thermal stability. Specifically, TBE noodles formed a dense network with highly bound water, yielding optimal hardness and sensory scores (91.6). Conversely, WTBU noodles suffered structural collapse due to excessive dissolution (15.12%). Moreover, the dense TBE-N matrix imposed steric hindrance to digestive enzymes, maximizing resistant starch (67%), whereas structural disruption in WTBU Noodles caused rapidly digestible starch to surge to 32%. Ultimately, maintaining crystalline integrity and thermal stability is essential for the synergistic optimization of both 'texture enhancement' and 'digestion retardation' in gluten-free noodles.

Indexed as

Crystalline integrityGluten-free noodlesHydrothermal stabilityTartary buckwheat

Identifiers

PMID42221236

DOI10.1016/j.fochx.2026.103996

PMCPMC13218220

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LicenceCC BY-NC-ND

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