Molecular Plant Breeding 2025, Vol.16, No.3, 180-190 http://genbreedpublisher.com/index.php/mpb 183 In genetic modification, Garg et al. (2018) summarized the role of selective breeding and transgenic approaches in enhancing wheat micronutrient content. Traditional breeding methods have successfully developed wheat varieties with higher iron and zinc concentrations, further optimized using marker-assisted selection (MAS). Meanwhile, transgenic techniques offer an alternative where genetic diversity is limited. For instance, introducing ferritin genes into wheat has been shown to increase grain iron content while reducing the impact of anti-nutritional factors such as phytic acid. In terms of agronomic strategies, Garg et al. (2018) reported that applying iron-enriched foliar urea fertilizer to wheat can effectively increase iron accumulation in grains. Similarly, zinc fertilization improves wheat zinc content and enhances its bioavailability by reducing phytic acid levels. Additionally, in regions with low soil selenium levels, the application of selenium-enriched fertilizers has been proven to significantly enhance wheat grain selenium content and subsequently increase human blood selenium levels. This technique has been successfully implemented in Finland and other countries. 2.2.3 Enrichment with functional ingredients: addition of proteins, fibres, and phytochemicals The enrichment of wheat flour with functional ingredients can significantly enhance its nutritional quality. For example, incorporating quinoa flour into wheat bread has been shown to increase protein, ash, fat, essential minerals, and amino acid content, thus improving its nutritional profile (Coțovanu et al., 2023). Similarly, adding amaranth flour to wheat flour enhances protein and mineral content, offering a nutritionally superior alternative. Moreover, the addition of walnut flour can boost protein and fat content, though it may impact the bread’s physical properties (Almoraie, 2019). 2.2.4 Fermentation and bioprocessing: improving nutrient bioavailability through sourdough and microbial fermentation Fermentation and bioprocessing, particularly sourdough fermentation, play a crucial role in improving the bioavailability of wheat flour nutrients. Çetin-Babaoğlu et al. (2020) demonstrated that the use of immature wheat flour in sourdough fermentation promotes the growth of lactic acid bacteria, enhances fermentation activity, and increases the dietary fibre content of bread. This process not only improves nutritional quality but also has a positive effect on the texture and flavour of the final product. 3 Optimization of Functional Properties in Wheat Flour 3.1 Key functional properties of wheat flour The optimization of wheat flour’s functional properties primarily involves enhancing the gluten network, increasing water absorption capacity, and improving dough rheology. These factors collectively contribute to the texture and sensory attributes of wheat-based products. By employing various processing techniques and functional ingredients, wheat flour’s industrial applications can be further optimized to improve consumer satisfaction. 3.1.1 Gluten network formation and dough rheology The formation of the gluten network is crucial for the rheological properties of wheat flour dough, directly influencing its elasticity and extensibility. The addition of various components can significantly alter the structure of the gluten network and its rheological properties. Studies have shown that incorporating defatted maize germ flour (DMGF) into wheat flour can significantly increase the apparent viscosity and dough hardness, indicating a stronger gluten network and improved dough rheology (Siddiq et al., 2009). Similarly, the inclusion of bean flour in wheat flour has been found to enhance farinograph absorption and mixing tolerance, further strengthening gluten formation (Deshpande et al., 1983). Moreover, optimizing the content of iron and oligofructose in wheat flour has been shown to affect dough rheological properties, with oligofructose significantly improving dough tenacity and extensibility (Codină et al., 2019). 3.1.2 Water absorption capacity, viscosity, and elasticity Water absorption capacity is a key functional property affecting the viscosity and elasticity of wheat flour dough. Research suggests that wheat germination can enhance wheat flour’s water absorption capacity, positively
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