Effects of Stir‐Frying Pretreatment of Buckwheat Flour on the Quality of mung Bean Flour‐Enriched Buckwheat Noodles

ABSTRACT Mung bean flour‐enriched buckwheat noodles have been previously developed, but their quality still requires improvement. In this study, buckwheat flour was subjected to stir‐frying pretreatment, and the effects of stir‐frying duration on the cooking quality, textural properties, in vitro digestibility, relative crystallinity, and microstructure of the noodles were investigated. The results indicated that moderate stir‐frying improved noodle quality and increased starch resistance to digestion, with the 6‐min treatment showing 0% breakage and the lowest estimated glycemic index (eGI, 55.81), compared with 67.32 in the untreated control. FTIR, XRD, and SEM analyses suggested that moderate stir‐frying promoted a more ordered starch structure, strengthened intermolecular interactions, and resulted in a denser microstructure, whereas excessive stir‐frying damaged the matrix structure and impaired noodle quality.