Research Progress on the Effects of Electromagnetic Wave Treatment on Wheat Quality

Wheat is a vital food raw material for humans, and wheat processing constitutes a critical component in food production, exerting a significant impact on the safety quality, nutritional quality, and sensory properties of food products. As a grain processing technology, electromagnetic wave treatment has garnered increasing attention in recent years. This paper first provides a brief overview of the classification and characteristics of electromagnetic waves, as well as their applications in wheat processing. It then focuses on elaborating three core aspects: the research progress regarding the killing or reduction effects of electromagnetic wave treatment on pests, microorganisms, and mycotoxins in wheat; the influences of such treatment on major wheat components including proteins, starches, and lipids; and its impacts on wheat’s processing quality, such as rheological properties, gelatinization properties, and textural properties. The aim of this paper is to provide a reference for the application of electromagnetic wave treatment in wheat processing.