Molecular Plant Breeding 2025, Vol.16, No.3, 180-190 http://genbreedpublisher.com/index.php/mpb 180 Research Insight Open Access Advances in Wheat Flour Processing: Strategies for Enhancing Nutritional Quality, Functional Properties, and Industrial Application Jianqiang Xu1,2,Wei Hua1,MinFan1, Weidong Wang1, Jinghuan Zhu1 1 Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, Zhejiang, China 2 Tongxiang Institute of Agricultural Science, Jiaxing Academy of Agricultural Sciences, Tongxiang, 314500, Zhejiang, China Corresponding email: jinghuanz@163.com Molecular Plant Breeding, 2025, Vol.16, No.3 doi: 10.5376/mpb.2025.16.0018 Received: 03 May, 2025 Accepted: 08 Jun., 2025 Published: 18 Jun., 2025 Copyright © 2025 Xu et al., This is an open access article published under the terms of the creative commons attribution license, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Xu J.Q., Hua W., Fan M., Wang W.D., and Zhu J.H., 2025, Advances in wheat flour processing: strategies for enhancing nutritional quality, functional properties, and industrial application, Molecular Plant Breeding, 16(3): 180-190 (doi: 10.5376/mpb.2025.16.0018) Abstract Wheat flour is a fundamental ingredient in global food production, forming the basis of numerous staple foods. However, traditional wheat flour processing presents several challenges, including nutrient degradation, limited functional properties, and inefficiencies in industrial production. Recent advancements have focused on improving the nutritional quality of wheat flour through biofortification, whole grain fortification, and the incorporation of functional ingredients, enhancing fibre content, vitamins, and essential minerals. Functional optimization has been achieved via enzymatic modifications, hydrothermal treatments, and biochemical processing, which enhance dough rheology, hydration capacity, and structural stability. Moreover, industrial innovations such as high-pressure processing (HPP), extrusion, ultrasound, and pulsed electric field (PEF) technology have significantly improved flour texture, shelf life, and safety. Additionally, sustainable milling techniques and by-product valorization strategies are being widely adopted to minimize environmental impact and optimize resource utilization. Looking ahead, bioengineered wheat varieties, AI-driven quality assessment, and precision fermentation are poised to revolutionize the wheat flour processing industry, aligning with consumer demands for healthier and more sustainable food products. Keywords Wheat flour processing; Nutritional enhancement; Functional properties; Advanced processing technologies; Sustainable food production 1 Introduction Wheat is not only one of the most important staple crops but also the primary raw material for global flour production. As a cornerstone of global agriculture and nutrition systems, wheat plays a crucial role in providing essential nutrients such as proteins, vitamins, and dietary fibre, all of which are vital for human health (Shewry and Hey, 2015). Due to its adaptability to various growing conditions and its versatility in food processing, wheat is widely used in the production of diverse food products, including bread, noodles and pasta, instant noodles, biscuits and baked goods, and flatbreads such as roti. This versatility makes wheat an indispensable component of diets in both developed and developing countries (Kumar et al., 2019). The accelerating pace of urbanization and industrialization has further increased the demand for wheat and its derivatives, reinforcing its position as a key global staple crop. The global demand for wheat is primarily driven by its functional properties and nutritional value. Wheat contributes to over 50% of daily caloric intake for a significant portion of the global population, making it a crucial component of food security. The continued rise in wheat consumption, especially in urban areas where processed wheat-based products are more accessible, reflects broader dietary shifts influenced by population growth and urbanization (Grote et al., 2021). This trend is evident not only in developed economies but also in emerging markets, where wheat-based foods have become integral to daily diets (Shewry and Hey, 2015). However, the increasing demand for wheat products presents significant challenges, necessitating the adoption of sustainable production practices to ensure long-term stability in the global food supply. Despite its importance, conventional wheat flour processing faces several challenges that impact its nutritional quality, functional properties, and industrial applications. Traditional milling techniques often result in the removal of nutrient-rich components, such as bran and germ, leading to significant losses of essential
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