Advances in microwave-induced physical modification of flours: From structural changes to product development

Cereal-based products are staple foods in most human diets worldwide. Starch, the main component of cereals, is commonly modified to enhance its functionality and overcome its functional limitations. Physical hydrothermal treatment assisted by microwave (MW) radiation has recently gained considerable attention as an energy-efficient and cost-efficient alternative to traditional thermal methods. While most studies have focused on starch modification, the direct modification of flours and whole grains has emerged as a promising strategy for producing more nutrient-dense ingredients with enhanced functionality. In this context, the role of proteins, the second major biopolymers, and the interplay between endogenous components in determining the behaviour of complex starchy matrices is of great interest. This review explores recent advances in MW treatment of flours and grains, with particular emphasis on the structural and functional changes in starch and proteins, and the implications of these changes for product development. MW treatment has been shown to effectively alter the morphology and structure of both biopolymers. This led to modifications in functionality that varied depending on the botanical source and treatment conditions. These modifications effectively enhance the quality of cereal-based food products, particularly gluten-free bread. Overall, MW technology offers a promising green strategy for developing customised, functional ingredients tailored to specific dietary needs, with growing relevance to broader applications in the food industry. • Microwave (MW) treatment is an efficient technology for modifying flours and grains. • MW alters the structure of starch and proteins in complex matrices. • Structural and functional changes depend on botanical source and treatment conditions. • Cooked MW-treated flours have been shown to reduce in vitro starch digestibility. • MW-treated flour was effective in enhancing the quality of gluten-free bread.