Application of exopolysaccharide-producing Weissella cibaria in yellow alkaline noodles: A strategy for flavor, texture, and digestibility enhancement

This study investigated the effects of EPS-producing Weissella cibaria fermentation on the quality characteristics of sourdough and yellow alkaline noodles (YANs). The sourdough fermented with 1% sucrose (SW1) achieved the highest EPS production (475.11 mg/100 g) and exhibited the lowest hardness (8.26 N) along with the highest G' and G'' values. W. cibaria fermentation increased the content of differential volatile organic compounds (VOCs) in sourdough by 1.77-fold, and SW1 sourdough exhibited favorable flavor harmony. YANs prepared with SW1 sourdough (YANs-SW1) effectively delayed browning during storage by inhibiting polyphenol oxidase (PPO) activity. The presence of hydrophilic EPS increased the degree of starch gelatinization, resulting in higher gelatinization temperature (73.79 °C), as well as a lower gelatinization enthalpy (ΔH) (42.99 J/g). Interactions between EPS, starch, and proteins promoted the formation of a more continuous microstructural network in YANs, thereby improving their textural properties. Compared with the negative control group, YANs-SW1 exhibited a 14.67% increase in water absorption and a 24.16% reduction in cooking loss. Furthermore, the addition of sourdough enhanced the in vitro digestibility of YAN, with a 19.53% increase in slowly digestible starch (SDS) content and a 55.41% decrease in resistant starch (RS) content. • W. cibaria fermentation improved textural and rheological properties of sourdough. • W. cibaria fermentation enriched the flavor profile of sourdough. • W. cibaria fermentation improved YANs’ quality and reduced browning. • W. cibaria fermentation enhanced YANs’ sensory properties and digestibility.