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

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.