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		<title>Fermentation Trick Turns Buckwheat Noodles Into a Slower-Digesting Staple</title>
		<link>https://bioengineer.org/fermentation-trick-turns-buckwheat-noodles-into-a-slower-digesting-staple/</link>
		
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		<pubDate>Wed, 07 Oct 2026 19:35:37 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[amylose]]></category>
		<category><![CDATA[crystallinity]]></category>
		<category><![CDATA[food fermentation]]></category>
		<category><![CDATA[functional foods]]></category>
		<category><![CDATA[glycemic index]]></category>
		<category><![CDATA[hollow noodles]]></category>
		<category><![CDATA[liquid pre-fermentation]]></category>
		<category><![CDATA[noodle quality]]></category>
		<category><![CDATA[resistant starch]]></category>
		<category><![CDATA[starch digestibility]]></category>
		<category><![CDATA[Tartary buckwheat]]></category>
		<category><![CDATA[X-ray diffraction]]></category>
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					<description><![CDATA[Chinese researchers found that liquid pre-fermentation reorganizes starch structure in Tartary buckwheat hollow noodles, raising resistant starch from 32 to 45 percent and lowering the estimated glycemic index while improving texture and cooking quality.]]></description>
		
		
		
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