What the study found
Thermal treatments altered whole-grain black wheat flour in several ways, and heat fluidization had the most pronounced overall effect. The study found changes in composition, structure, pasting behavior, and in vitro digestibility, along with increased resistant starch.
Why the authors say this matters
The authors conclude that thermal modifications, especially heat fluidization, are promising for improving the quality of whole-grain black wheat flour and for developing functional foods. In this context, functional foods are foods designed to provide benefits beyond basic nutrition.
What the researchers tested
The researchers compared untreated black wheat flour with flour or kernels processed by microwaving, roasting, and heat fluidization. They measured proximate composition, anthocyanin content, physical properties, microstructure, starch order and crystallinity, protein secondary structure, gelatinization, pasting viscosity, viscoelasticity, and in vitro digestibility.
What worked and what didn't
All thermal treatments caused kernel swelling, darker flour color, lower kernel hardness, and disruption of starch microstructure. They also reduced starch crystallinity and gelatinization enthalpy, disrupted protein secondary structure, and denatured and aggregated gluten. The treatments increased anthocyanin content, improved paste viscoelasticity, decreased starch digestibility and protein bioavailability, and increased resistant starch; heat fluidization showed the largest changes overall.
What to keep in mind
The abstract reports in vitro digestibility, so the results are based on laboratory testing rather than direct human digestion. It also does not describe any study limitations beyond the comparisons among the tested thermal treatments.
Key points
- Microwaving, roasting, and heat fluidization all changed whole-grain black wheat flour properties.
- Anthocyanin content increased after thermal treatment.
- All treatments reduced starch crystallinity and changed starch structure.
- Thermal treatments lowered starch digestibility and increased resistant starch.
- Heat fluidization produced the strongest overall effect among the treatments.
Disclosure
- Research title:
- Thermal treatments changed black wheat flour properties and digestibility
- Authors:
- Shiqi Li, Yanrong Ma, Jie Wang, Mengna Zhang, Wangfen Zhang, Yan Xu, Zhigang Chen
- Institutions:
- Henan Agricultural University, Institute of Food Science and Technology, Nanjing Agricultural University, Nanjing Agricultural University, Nanjing Agricultural University, Nanjing Agricultural University, Nanjing Agricultural University, Nanjing Agricultural University, Nanjing Agricultural University, Zhejiang Shuren University
- Publication date:
- 2026-02-23
- OpenAlex record:
- View
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