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Heat Treatment: A Strategy for Overcoming Challenges in Whole-Wheat Product Processing.
Yuanxiao Liu1, Ke Bian2, Yang Zhao1
1College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China.
Comprehensive Reviews in Food Science and Food Safety
|March 25, 2026
Summary
Whole-wheat products have health benefits but face production challenges. Heat treatments show promise for improving whole-wheat quality and safety, though mechanisms require further study.
Area of Science:
- Food Science
- Nutritional Science
- Agricultural Engineering
Background:
- Whole-wheat products offer significant health benefits due to high fiber, vitamin, mineral, and bioactive compound content.
- Challenges include bran processing, contamination (microbial, mycotoxins, pesticides), rancidity, inconsistent properties, and poor nutrient bioavailability.
- Heat treatment is a key strategy explored to mitigate these challenges.
Purpose of the Study:
- To review challenges in whole-wheat product production and consumption.
- To analyze various heat treatment methods applied to whole-wheat products.
- To identify knowledge gaps and future research directions for optimizing heat treatment strategies.
Main Methods:
- Comprehensive literature review of whole-wheat processing challenges.
- Analysis of diverse heat treatment techniques: hot air, heat-moisture treatment (HMT), superheated steam, steaming, autoclaving, steam explosion, infrared, radio frequency (RF), ohmic heating, microwave, and extrusion.
- Evaluation of combined and hybrid (heat + nonthermal) treatment approaches.
Main Results:
- Various heat treatments demonstrate potential in addressing whole-wheat processing and quality issues.
- Promising results were observed across different methods, including improvements in physical properties and reduction of contaminants.
- Current understanding of the underlying mechanisms of heat treatment effects remains insufficient for widespread application and optimization.
Conclusions:
- Heat treatments offer viable solutions for improving whole-wheat product quality and safety.
- Further research is crucial to elucidate mechanisms, particularly regarding bran structure, sensory attributes, and contaminant degradation.
- Combining diverse heat treatments or integrating them with nonthermal methods presents a promising avenue for future innovation.
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