This study evaluated the effect of hydrothermal treatment of whole wheat grains at 100 °C followed by cold-storage (4 °C/ 7 days) on the resulting grains, flakes, and flour characteristics. The extent of starch hydrolysis after oral-gastro-small intestinal digestion in vitro was significantly lower (p < 0.05) in intact grains, flakes, and flours from the cold-stored grains, 35.73 ± 0.34%, 49.92 ± 0.18% and, 89.04 ± 1.51%, than their non-cold-stored counterparts, 44.86 ± 0.24%, 58.73 ± 0.90% and, 95.96 ± 0.43%, respectively. Scanning electron micrographs, pasting properties, water retention capacities and relative crystallinity of the resulting flours revealed enhanced degree of gelatinisation with the treatment temperature; however, cold-storage of treated grains resulted in change in these properties due to the retrogradation of the starch. This study indicates that hydrothermal pre-treatment of grains followed by low-temperature storage for prolonged periods might help to reduce starch digestibility of wheat grains and their resulting products, and could be an effective strategy in developing reduced glycaemic impact grain products.

本研究评估了全麦谷物在 100 °C 下水热处理后冷藏（4 °C/7 天）对所得谷物、薄片和面粉特性的影响。体外经口-胃-小肠消化后淀粉水解程度来自冷藏谷物的完整谷物、薄片和面粉的含量显着低于 (p < 0.05)，分别为 35.73 ± 0.34%、49.92 ± 0.18% 和 89.04 ± 1.51%，低于非冷藏谷物的 44.86 ±分别为 0.24%、58.73 ± 0.90% 和 95.96 ± 0.43%。所得面粉的扫描电子显微照片、糊化特性、保水能力和相对结晶度显示，随着处理温度的增加，糊化程度增加；然而，由于淀粉的回生，处理过的谷物的冷藏会导致这些特性发生变化。这项研究表明，对谷物进行水热预处理，然后长时间低温储存可能有助于降低小麦谷物及其产物的淀粉消化率，