Unraveling the synergy of wheat-based probiotic- fermented modified dietary Fibers, resistant starch, and gluten in constructing high-quality, low Glycemic index noodles.

The optimized noodle formulation (10% DF/20% RS/10% G) significantly reduced glycemic index by 44.2% compared to the wheat flour control.

• GI was reduced from 88.14 (wheat flour control) to 49.19 with the optimized formulation
• The reduction was statistically significant (p < 0.05)
• The wheat flour control noodles had a GI of 88.14, classifying them as high-GI
• The optimized formulation achieved a GI of 49.19, classifying the noodles as low-GI

The three components operated through a ternary cooperation mechanism with distinct functional roles in reducing glycemic index.

• Dietary fiber (DF) enhanced glucose capture
• Resistant starch (RS) formed crystalline domains and repaired the gluten network
• Gluten (G) reinforced the matrix via disulfide crosslinking
• These three mechanisms worked collaboratively to construct the low-GI noodle structure

The optimized formulation increased the maximum tensile strength of noodles by 63.64% compared to the wheat flour control.

• Maximum tensile strength increased by 63.64% relative to the wheat flour control
• This improvement was attributed to the reinforcement of the gluten network matrix
• RS contributed to network repair while G contributed disulfide crosslinking to structural integrity

The optimized noodle formulation reduced glucose area under the curve (AUC) in vivo by 6.1% compared to the wheat flour control.

• In vivo glucose AUC was reduced by 6.1% relative to the wheat flour control
• Both in vitro and in vivo digestion properties were investigated
• The in vivo results supported the in vitro GI reduction findings

Threshold analysis established compositional limits for dietary fiber and gluten to prevent structural disruption of the noodle matrix.

• Dietary fiber content was limited to DF ≤ 10% to prevent structural disruption
• Gluten content was limited to G ≤ 10% to prevent structural disruption
• The optimized formula used 10% DF, 20% RS, and 10% G, operating at the established thresholds for DF and G
• Exceeding these thresholds was found to compromise the molecular network and physicochemical properties of the noodles

Probiotic fermentation was used to modify wheat bran dietary fiber prior to incorporation into the noodle formulation.

• Wheat bran dietary fiber was modified through probiotic fermentation
• The fermented modified DF was one of three key functional ingredients studied
• The study investigated collaborative effects on construction, molecular network, physicochemical, functional properties, and digestion
• Both in vitro and in vivo digestion were investigated