Effect of heat-moisture treatment of wheat on the quality characteristics of wheat flour and dried noodles

To investigate the effect of heat-moist treatment conditions on wheat quality, wheat was treated with heat-moisture at different temperatures (45 ℃, 55 ℃, 65 ℃, 75 ℃, 85 ℃) using an electric blast drying oven method under a constant moisture content of 18%, with untreated wheat as the control group, and the heat-moisture treatment wheat was made into wheat flour. The changes in wheat grain, wheat flour physicochemical, protein characteristics, and noodle application quality characteristics were analyzed. The results showed that as the processing temperature increased, the bulk density of wheat grains significantly increased, while the keratin rate significantly decreased; The whiteness of wheat flour decreased, and the content of damaged starch significantly increased. There was no significant change in the falling number, solvent retention, and protein subunit content. The gelatinization viscosity increased at lower temperatures but significantly decreased at 85 ℃. Compared with the control group, the treatment temperature exceeding 75 ℃ resulted in a decrease in wet gluten, gluten polymer (GMP) content, noodle hardness, elasticity, and chewiness. When treated at 45 ℃, 55 ℃, and 65 ℃, the wet gluten content was comparable to the control group, and the SDS extractable rate, the cooking loss rate of noodles decreased, the elasticity increased, and the sensory score improved. In conclusion, when wheat with 18% moisture content is treated with humidity and heat at 55 ℃ for 30 min, it can improve the quality of dried noodles. Treatment at temperatures not exceeding 65 ℃ does not cause significant degradation of wheat quality. This study provides a theoretical basis for stabilizing or enhancing the quality of wheat through heat treatment.