Molecular Plant Breeding 2025, Vol.16, No.3, 180-190 http://genbreedpublisher.com/index.php/mpb 181 micronutrients such as iron and zinc, which are critical for human health (Shewry and Hey, 2015). Additionally, wheat flour exhibits limitations in dough rheology and reduced antioxidant properties, which negatively affect the texture and shelf life of end products (Cappelli and Cini, 2021; Zarzycki et al., 2024). From an industrial perspective, increasing production efficiency and reducing costs often come at the expense of flour quality, resulting in inconsistencies in product performance. Furthermore, the environmental footprint of wheat cultivation and processing, including water consumption and carbon emissions, poses a major challenge for sustainability (Cappelli and Cini, 2021; Grote et al., 2021). Consequently, innovative processing strategies are essential to enhance the nutritional and functional attributes of wheat flour while mitigating its environmental impact. This study aims to systematically explore the latest advancements in wheat flour processing, focusing on innovative strategies to enhance its nutritional quality, functional properties, and industrial applications. The research will critically examine the limitations of conventional processing methods and highlight emerging technologies that address these challenges. Specifically, this study will analyze the role of genome editing and marker-assisted selection in improving the nutritional profile and processing traits of wheat, as well as investigate the integration of sustainability principles in the wheat value chain to balance environmental and economic feasibility. Key research areas include the genetic and biochemical factors influencing wheat quality, the impact of processing technologies on the nutritional and functional properties of wheat flour, and the potential for utilizing food industry by-products in wheat flour processing. By providing a comprehensive assessment of these topics, this research aims to contribute to the development of more nutritious, functional, and sustainable wheat-based products, ultimately supporting global food security and public health. 2 Enhancing Nutritional Quality in Wheat Flour Processing 2.1 Impact of traditional processing on nutrient composition Traditional wheat flour processing methods, including milling, refining, and heat treatments, often remove nutrient-rich components from the grain, resulting in significant losses of dietary fibre, vitamins, and minerals. 2.1.1 Effects of milling, refining, and heat treatments on nutrient retention Traditional wheat flour processing methods, such as milling and refining, have a considerable impact on the nutritional composition of wheat flour. High-extraction milling processes, in particular, can lead to substantial nutrient losses. Liang et al. (2020) reported that a milling process with a 70% extraction rate could cause up to 71% loss of folate content. Similarly, Garg et al. (2021) found that the refining process frequently reduces essential vitamins and minerals because the outer layers of the grain (bran and germ), which are rich in nutrients, are removed during processing. Heat treatments, such as extrusion, also affect nutrient retention. While extrusion has been shown to increase the levels of certain nutrients, such as iron and copper in whole black-grained wheat flour, it may also lead to a reduction in total starch content (Liu et al., 2021). Furthermore, Garg et al. (2021) suggested that different heat treatment methods have varying effects on vitamin loss, with pressure cooking causing significant vitamin degradation, whereas boiling results in minimal vitamin loss. 2.1.2 Loss of dietary fibre, vitamins, and minerals Traditional wheat flour processing often leads to a reduction in dietary fibre, vitamins, and minerals. Milling and refining, in particular, significantly decrease the fibre content in wheat flour, as these processes remove the bran and germ, which are the primary sources of dietary fibre in wheat (Jiang et al., 2023). Jiang et al. (2023) further demonstrated that the total dietary fibre content in coarse bran declines substantially during milling. Vitamins are also highly susceptible to losses during processing. For instance, vitamin B2 content decreases significantly due to processing modifications such as microwave and extrusion treatments (Ye et al., 2021). Additionally, storage conditions can exacerbate vitamin losses- under severe storage conditions, the degradation rate of vitamin A can exceed 85% within three months (Hemery et al., 2018).
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