Diets for individuals with dysphagia must fulfill the dual requirements of safe swallowing and nutritional adequacy.Whole grains are highly valued for their rich nutritional profile.Fermentation is an effective method capable of modifying food texture while preserving nutrient density.However, the impact of fermentation on the texture level of whole wheat flour remains unclear.In this study, whole wheat flour was gelatinized at a 10% concentration, (95 ℃, 20 min), inoculated with sweet koji, and fermented at 30 ℃ for 6, 12, 18, and 24 hours.The texture levels were analyzed using the International Dysphagia Diet Standardisation Initiative (IDDSI) framework, supplemented by rheometry, texture profile analysis (TPA), and scanning electron microscopy (SEM).The results indicated a progressive increase in the fluidity of the fermented whole wheat gel with extended fermentation time.Specifically, the texture level decreased from level 5 to levels 3, 3, 2, and 1 after 6, 12, 18, and 24 hours of fermentation, respectively.Correspondingly, consistency decreased by 54.2%, 63.6%, 68.1%, and 70.6%, while viscosity was reduced by 61.8%, 76.7%, 85.2%, and 88.1%, respectively.This study provides an innovative processing strategy for developing nutrient-dense, whole grain-based foods suitable for dysphagia diets.
[1] LIU X, FENG Y L, LI R, et al.Comprehensive review of dysphagia and technological advances in dysphagia food[J].Food Research International, 2025, 199:115354.
[2] 翟雨婷, 邓小岚, 张建薇.老年患者吞咽困难影响因素及营养支持干预的研究进展[J].老年医学与保健, 2020, 26(4):709-712.
ZHAI Y T, DENG X L, ZHANG J W.Research progress on influencing factors of dysphagia and nutritional support intervention in elderly patients[J].Geriatrics & Health Care, 2020, 26(4):709-712.
[3] CICHERO J A Y, LAM P, STEELE C M, et al.Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management:The IDDSI framework[J].Dysphagia, 2017, 32(2):293-314.
[4] D’COSTA A S, BORDENAVE N.Whole grain chemistry and nutrition from a health perspective:Understanding the fibre-phenolic-starch ménage à trois[J].Trends in Food Science & Technology, 2023, 141:104196.
[5] TABESH F, MALEKI F, NOURI F, et al.Association of whole and refined grains food consumption with coronary artery disease in a multi-center, case-control study of Iranian adults:Iran Premature Coronary Artery Disease (IPAD)[J].Nutrition, Metabolism and Cardiovascular Diseases, 2025, 35(7):103866.
[6] ZHANG K L, SUN J, FAN M C, et al.Functional ingredients present in whole-grain foods as therapeutic tools to counteract obesity:Effects on brown and white adipose tissues[J].Trends in Food Science & Technology, 2021, 109:513-526.
[7] ZHENG L Y, LIU J B, LIU R, et al.3D printing performance of gels from wheat starch, flour and whole meal[J].Food Chemistry, 2021, 356:129546.
[8] GONG Y Q, HU J X, XIE T, et al.Investigation on the multi-scale structure and digestibility of starch in sweet rice wine and its vinasse:Insights from indica and glutinous rice varieties[J].Food Chemistry:X, 2025, 28:102521.
[9] LI T, HUANG J R, TIAN X D, et al.Physicochemical evolution of sorghum grain starch under the condition of solid-state fermentation of Baijiu[J].International Journal of Biological Macromolecules, 2024, 282:137225.
[10] TIAN X D, HUANG J R, LI H L, et al.The effects of starch molecular weight and chain length distribution on the 0-3 texture levels[J].International Journal of Biological Macromolecules, 2025, 311:143694.
[11] 田小东, 黄峻榕, 李宏梁, 等.柠檬酸钙和大豆分离蛋白对大米淀粉质构分级的影响[J].食品安全质量检测学报, 2023, 14(21):244-252.
TIAN X D, HUANG J R, LI H L, et al.Effects of calcium citrate and soy protein isolate on texture classification of rice starch[J].Journal of Food Safety and Quality, 2023, 14(21):244-252.
[12] WU X S, MILES A, BRAAKHUIS A.The effectiveness of international dysphagia diet standardization initiative-tailored interventions on staff knowledge and texture-modified diet compliance in aged care facilities:A pre-post study[J].Current Developments in Nutrition, 2022, 6(4):nzac032.
[13] DU Y H, GUO Z W, MA C F, et al.Texture-sweetness co-design of dysphagia foods:Research on the textural regulation and sweetener release mechanisms of soy protein gels by sucrose and xylitol[J].Food Hydrocolloids, 2026, 172:111875.
[14] TIAN X D, HUANG J R, LI H L, et al.Effects of calcium citrate on the stability of rice starch in a level 3 liquid system[J].Food Hydrocolloids, 2025, 167:111420.
[15] PAN X W, CHEN X X, NIU H, et al.Large and small amplitude oscillatory shear techniques evaluate the nonlinear rheological properties of Ficus pumila polysaccharide-wheat starch gel[J].International Journal of Biological Macromolecules, 2024, 270:132352.
[16] NIU H L, ZHANG M C, XIA X F, et al.Effect of porcine plasma protein hydrolysates on long-term retrogradation of corn starch[J].Food Chemistry, 2018, 239:172-179.
[17] 庞志花, 刘萍, 曹金诺, 等.大米淀粉与大豆粉比例对糊化特性及物性学性质的影响[J].中国食品学报, 2023, 23(9):53-59.
PANG Z H, LIU P, CAO J N, et al.Effect of intermixing ratio of rice starch and soybean flour on their pasting characteristics and physical properties[J].Journal of Chinese Institute of Food Science and Technology, 2023, 23(9):53-59.
[18] MAJZOOBI M, FARAHNAKY A.Granular cold-water swelling starch;properties, preparation and applications, a review[J].Food Hydrocolloids, 2021, 111:106393.
[19] ZHANG W D, YE X M, ZHAO J W, et al.Preparation and texture assessment of purple red rice bran anthocyanins-rice starch based dysphagia food masses[J].Food Research International, 2025, 201:115534.
[20] ZHAO G T, LIU C, LI L M, et al.Structural characteristics and paste properties of wheat starch in natural fermentation during traditional Chinese Mianpi processing[J].International Journal of Biological Macromolecules, 2024, 262:129993.
[21] YAN X D, MCCLEMENTS D J, LUO S J, et al.Recent advances in the impact of gelatinization degree on starch:Structure, properties and applications[J].Carbohydrate Polymers, 2024, 340:122273.
[22] SHANG J X, LI J X, QIN F P, et al.Impact of fermentation duration in fermented glutinous rice wine dough procedure on the staling of Chinese steamed bread[J].Food Bioscience, 2025, 68:106595.
[23] PI X W, ZHU L L, XIANG M Q, et al.Insight of soy protein isolate to decrease the gel properties corn starch based binary system:Rheological and structural investigation[J].Food Hydrocolloids, 2025, 160:110750.
[24] ZHANG X, CHEN D, ZHAO Z, et al.Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch[J].Food Hydrocolloids, 2022, 126:107463.
[25] LI H, TU M L, WU Z, et al.Comparison of gelation of legume protein and milk protein fermented by mixed starter cultures:Texture, rheological properties and protein structure[J].Food Chemistry:X, 2025, 28:102576.
[26] LI L C, JI H Y, WANG Y L, et al.The insight in wheat starch entanglement behavior and its effect on starch gel in aqueous solution[J].Carbohydrate Polymers, 2025, 368(Pt 1):124004.
[27] LI L M, ZHAO G T, SHANG J Y, et al.Retrogradation behavior of wheat starch gel affected by natural fermentation[J].International Journal of Biological Macromolecules, 2025, 313:144123.
[28] HU H, SUN Z J, CHEN B C, et al.Comparative study on digestive properties of waxy and common wheat recrystallized starches and mechanisms of digestive enzyme corona formation[J].Food Research International, 2025, 221:117302.
[29] XU Q, SANG S Y, WANG Y L, et al.Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature[J].Grain & Oil Science and Technology, 2025, 8(3):175-181.
