Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle

[Display omitted] •Total plate count in whole wheat flour was significantly reduced after superheated steam treatment.•Superheated steam treatment significantly decreased activities of lipase, lipoxygenase and polyphenol oxidase.•Superheated steam treatment at 155–170 °C improved the thermomechanical properties of whole wheat flour.•Superheated steam treatment extended shelf life of semi-dried whole wheat noodle.•Superheated steam treatment delayed deterioration and stabilized the storage quality of noodle. Quality characteristics of whole wheat flour with superheated steam treatment and storage stability of semi-dried whole wheat noodle were investigated, as well as texture and cooking properties of cooking noodles. Superheated steam treatment significantly reduced the total plate count and the activities of lipase, lipoxygenase and polyphenol oxidase in whole wheat flour (p