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

Abstract BACKGROUND The wheat variety used directly influences the quality of high‐temperature Daqu (HTD), yet wheat selection predominantly relies on traditional experience. This study systematically investigated how thermo‐structural property differences among wheat varieties influence HTD quality. RESULTS Analysis of wheat properties indicates that strong‐gluten wheat exhibited higher protein content (157.0 g kg −1 ) and mechanical strength, as well as lower gelatinization temperature (62.25 °C) and starch crystallinity, compared to weak‐gluten wheat. Microbial community analysis indicates that HTD from weak‐gluten wheat exhibits higher bacterial community abundance during the incubation, with a higher relative abundance of Monascus in fungi. However, Bacillus predominates in HTD from strong‐gluten wheat. Correlation analysis indicates that HTD from strong‐gluten wheat provided higher‐temperature and lower‐moisture microenvironments, which were conducive to the enrichment of Bacillus , significantly enhancing saccharifying power (675.00 g kg −1 h −1 ) and pyrazine biosynthesis (36 660 g kg −1 ). In contrast, weak‐gluten wheat demonstrated higher amylopectin content (497.7 g kg −1 ) and water‐holding capacity, which provided favorable conditions for Monascus in HTD, promoting ester synthesis and exhibiting stronger fermenting (10.8 g kg −1 h −1 ), esterifying (0.105 g kg −1 h −1 ), and liquor‐producing power (10.70 vol%). Functional prediction also indicates that the microbial communities in HTD from strong‐gluten wheat exhibit strong capabilities for saccharification and pyrazine synthesis. CONCLUSION Strong‐gluten wheat is more suitable for HTD production, and weak‐gluten wheat can be used as a supplement to further enhance quality. These findings provided a basis for quality improvement in HTD. © 2026 Society of Chemical Industry.