Unraveling the synergy of wheat-based probiotic- fermented modified dietary Fibers, resistant starch, and gluten in constructing high-quality, low Glycemic index noodles | Synapse
March 3, 2026
Unraveling the synergy of wheat-based probiotic- fermented modified dietary Fibers, resistant starch, and gluten in constructing high-quality, low Glycemic index noodles
Puntos clave
High-quality noodles exhibit a significantly low glycemic index with probiotic fermentation.
Key metrics include a glycemic index reduction of approximately 30% compared to traditional noodles.
Approach included analysis of dietary fibers, resistant starch, and gluten in noodle formulations.
Supports the potential for healthier noodle options by utilizing fermentation and modifying dietary components.