Wheat grains were treated with superheated steam (SS) at different temperatures (110–200° C) and times (1–3 min). Qualities, structure, and thermal properties of flours milled from SS‐treated grains and characteristics of the made noodles were investigated. The study revealed that SS treatment altered moisture content, particle size, amylase activity, starch damage content, and color of the flours. Additionally, viscosities and dough strength significantly increased with a SS processing on grain before milling at 110–170° C for 1 − 3 min. Parameter of 170° C and 3 min showed to be the optimum processing condition, and noodles made from wheat modified at this parameter exhibited higher firmness, springiness, and chewiness, while lower cooking loss. SS treatment induced physical properties changes of wheat kernels, protein aggregation, starch gelatinization, interactions among wheat components and a decrease in starch damage content and amylase activity accounted for various flour qualities and made noodle properties modifications. Practical applications Short time (3 min) of SS processing (170° C) can be used in wheat flourmills to treat wheat grains before milling. Then, flours can be produced with lower moisture and starch damage content, brighter color, enhanced viscosities, and dough strength, which are desirable in flour products. Additionally, noodles made of SS‐modified flours showed preferable cooking and textural properties and could be popular with people.

The prevalence of type 2 diabetes mellitus (T2DM) has been increasing throughout the world. The cereals, as the high carbohydrate food and dominant portion of diet, have crucial impacts on glycemic control, especially for T2DM. Both components in whole cereals and processing are closely related to their glycemic response. The consumption of whole cereals is shown to reduce the risk of T2DM. The starch characteristic of cereal determines its hydrolysis rate and glycemic response. The soluble and insoluble dietary fiber, phenolic compounds, and other bioactive constituents may slow down the starch hydrolysis. Besides, they have other physiological mechanisms in regulation of T2DM, such as amelioration of lipid disorder, antioxidant, anti-inflammation, and regulation of gut microbiota, which contribute to further improvement of metabolic symptoms. Cereals are subjected to processing before consumption, which is involved in mechanical force, bioprocessing, thermal treatment, and cooling. The processing induces changes in nutritional composition and physical structure compared to the raw kernels. The key influences of processing on glycemic response are the starch gelatinization and starch retrogradation. However, physical structure of cereal and interactions among starch and other compounds greatly contribute to various glycemic responses of cereal products. This review highlights recent findings on the influences of both bioactive constituents and processing on the antidiabetic effects and physiological properties of cereals.