The effect of wheat bran soluble dietary fiber on the digestion characteristics of noodles.

This study utilized the fourth-generation Dynamic Human Stomach-Intestine (DHSI-IV) system to evaluate the impact of varying levels of wheat bran soluble dietary fiber (WBSDF) on the digestion characteristics of noodles. The results indicated that with increasing WBSDF content, the gastric pH and solid content of the noodles significantly increased, and the particle size of the digestive chyme gradually decreased. After 180 min of digestion, the starch and protein hydrolysis rates of regular wheat noodles were 41.69 % and 74.01 %, respectively, while noodles with 10 % WBSDF had starch and protein hydrolysis rates of 23.07 % and 54.09 %, respectively, showing that WBSDF significantly inhibited starch and protein hydrolysis (P < 0.05). Additionally, the inclusion of WBSDF increased the viscosity and steady shear modulus of the digestive chyme. Confocal laser scanning microscopy revealed that noodles with added WBSDF had more intact starch and protein granules. In conclusion, this research provides effective technical support for the standardization of nutritional digestion characteristics and functional quality assessment of whole grain health foods.