Food and Fermentation Industries >

2026 , Vol. 52 >Issue 5: 330 - 338

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043515

Effect of buckwheat flour addition on the quality and in vitro digestibility characteristics of handmade hollow dried noodles

  • CHANG Danni ,
  • HOU Yao ,
  • ZHANG Jinming ,
  • HE Liangliang ,
  • MA Tianchen ,
  • ZHANG Jinjin ,
  • ZHAO Haoan ,
  • CAO Wei
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  • (College of Food Science and Technology, Northwest University, Xi’an 710069, China)

Received date: 2025-06-09

  Revised date: 2025-08-07

  Online published: 2026-03-25

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Abstract

This study investigated the effects of buckwheat flour addition (0%-25%) on the quality (cooking and textural characteristics), structural characteristic of components (protein and starch), and in vitro digestibility characteristics of handmade hollow dried noodles.The relationships between noodle quality and structural characteristic of components were established, and key components determining quality were identified.Results showed that buckwheat flour improved dough dynamic rheological properties through synergistic interactions of proteins and dietary fibers.However, excessive addition of buckwheat flour (25%) diluted gluten proteins and disrupted the gluten network, which significantly deteriorated the noodle’s quality.X-ray diffraction and infrared spectroscopy revealed that 25% buckwheat flour addition markedly reduced structural orderliness, evidenced by a significant decrease in starch crystallinity and in the content of ordered protein secondary structures (α-helix and β-sheet).Furthermore, scanning electron microscopy and in vitro digestion analyses demonstrated that increasing the buckwheat flour proportion to 15% enhanced starch aggregation and the formation of resistant starch.These changes led to a significant reduction in the starch digestion rate and the estimated glycemic index.This study concludes that handmade hollow dried noodles achieve an optimal balance of quality and nutritional characteristics when the buckwheat flour addition level is between 15% and 20%.

Key words： handmade hollow dried noodles; buckwheat; quality characteristics; in vitro digestibility; structure-function relationship

Cite this article

CHANG Danni , HOU Yao , ZHANG Jinming , HE Liangliang , MA Tianchen , ZHANG Jinjin , ZHAO Haoan , CAO Wei . Effect of buckwheat flour addition on the quality and in vitro digestibility characteristics of handmade hollow dried noodles[J]. Food and Fermentation Industries, 2026 , 52(5) : 330 -338 . DOI: 10.13995/j.cnki.11-1802/ts.043515

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