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

In order to explore the effect of moist heat treatment conditions on wheat quality, under a constant moisture content of 18%, the wheat was treated with heat-moisture at different temperatures (45°C, 55°C, 65°C, 75°C, 85°C) by electric blast drying oven method. Untreated wheat was used as the control group, and the heat-moisture treatment wheat was made into wheat flour. The changes in wheat grain, wheat flour physicochemical, protein, 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 was treated with humidity and heat at 55°C for 30 min, it had an improvement effect on the quality of dried noodles, and when it was not higher than 65°C, it would not cause a significant decrease in wheat quality. This study provides a reference for heat treatment to stabilize or improve the quality of wheat.