Thermo-structural property differences in wheat varieties influencing microbial community succession and flavor...

The wheat variety used directly influences the quality of high-temperature Daqu (HTD), yet wheat selection predominantly relies on traditional experience. This study systematically investigated how thermo-structural property differences among wheat varieties influence HTD quality.

Analysis of wheat properties indicates that strong-gluten wheat exhibited higher protein content (157.0 g kg^-1) and mechanical strength, as well as lower gelatinization temperature (62.25 °C) and starch crystallinity, compared to weak-gluten wheat. Microbial community analysis indicates that HTD from weak-gluten wheat exhibits higher bacterial community abundance during the incubation, with a higher relative abundance of Monascus in fungi. However, Bacillus predominates in HTD from strong-gluten wheat. Correlation analysis indicates that HTD from strong-gluten wheat provided higher-temperature and lower-moisture microenvironments, which were conducive to the enrichment of Bacillus, significantly enhancing saccharifying power (675.00 g kg^-1 h^-1) and pyrazine biosynthesis (36 660 g kg^-1). In contrast, weak-gluten wheat demonstrated higher amylopectin content (497.7 g kg^-1) and water-holding capacity, which provided favorable conditions for Monascus in HTD, promoting ester synthesis and exhibiting stronger fermenting (10.8 g kg^-1 h^-1), esterifying (0.105 g kg^-1 h^-1), and liquor-producing power (10.70 vol%). Functional prediction also indicates that the microbial communities in HTD from strong-gluten wheat exhibit strong capabilities for saccharification and pyrazine synthesis.

Strong-gluten wheat is more suitable for HTD production, and weak-gluten wheat can be used as a supplement to further enhance quality. These findings provided a basis for quality improvement in HTD. © 2026 Society of Chemical Industry.