Effect of heat-moisture treatment of wheat (Triticum aestivum L.) grain on micronutrient content of flour, and noodles and bread qualities

The effects of heat-moisture treatment (HMT) of wheat grain on the contents of vitamins and minerals in wheat flour were analyzed to explore the functions of HMT of wheat grain in enhancing the micronutrient content of its flour. In addition, the gelatinization and thermomechanical properties of wheat flour and qualities of noodles and bread were studied. The results demonstrated that HMT of wheat grain at 65, 80, and 95 degrees C could significantly improve the contents of vitamins or minerals in wheat flour. HMT at 95 degrees C resulted in a slight gelatinization of wheat starch and weakening of gluten; however, at 50 and 65 degrees C, dough stability improved. HMT at 50 and 65 degrees C improved the qualities of noodles and bread, whereas they worsened at 95 degrees C. Therefore, HMT at 65 and 80 degrees C can improve the content of vitamins and minerals without significantly effecting noodles and bread qualities.