Thermo‐structural property differences in wheat varieties influencing microbial community succession and flavor compound biosynthesis in high‐temperature Daqu

Key Points

• The research investigates how different wheat varieties impact microbial community development and flavor compound generation in high-temperature Daqu production.
• Comparison of strong-gluten and weak-gluten wheat varieties in Daqu fermentation.
• Assessment of microbial community succession and flavor compounds.
• Analysis of wheat properties related to their performance in fermentation.
• Strong-gluten wheat showed superior suitability for high-temperature Daqu production.
• Weak-gluten wheat enhanced the overall quality when used alongside strong-gluten wheat.
• Findings suggest quality improvement strategies for Daqu based on wheat variety selection.