The aim of author's research work was to investigate the effect of process parameters and microwave heat treatment condition on the inactivation of &-amylase enzyme being in wheat grains, responsible for decomposition of starch molecules without considerable damage of the gluten content. The task was furthermore to clear up the possibilities of selective moistening of the different wheat grain parts containing the &-amylase enzyme and the valuable gluten protein. For checking the results Magnetic Resonance Imaging method was used. © Springer-Verlag Berlin Heidelberg 2006.