Molecular Plant Breeding 2025, Vol.16, No.3, 180-190 http://genbreedpublisher.com/index.php/mpb 184 impacting dough elasticity and overall texture (Hussain and Uddin, 2012). Additionally, the incorporation of DMGF has been shown to improve wheat flour’s water absorption and emulsifying capacities, further enhancing dough viscosity and elasticity (Siddiq et al., 2009). Furthermore, annealing treatment has been found to optimize the water-bound capacity of wheat flour, a critical factor in maintaining dough elasticity and achieving the desired texture (Youssouf et al., 2019). 3.1.3 Impact on end-product texture and sensory attributes The functional properties of wheat flour significantly impact the texture and sensory attributes of final products. Studies have reported that adding DMGF to wheat flour increases dough hardness, resulting in a firmer texture in baked goods (Siddiq et al., 2009). The use of composite flours, such as those incorporating amaranth seed, brewers’ spent grain, and apple pomace, has been shown to enhance the nutritional and rheological properties of wheat flour, improving both the texture and sensory appeal of final products (Awolu et al., 2016). Additionally, optimizing germination conditions for wheat flour can enhance its functional properties, making it suitable for producing weaning foods with desirable textures (Hussain and Uddin, 2012). 3.2 Innovative processing technologies for functional enhancement Hydrothermal treatments, enzymatic modifications, biochemical processing, and nanotechnology offer diverse strategies for enhancing the functional properties of wheat flour. These methods can be tailored to meet the increasing market demand for high-quality wheat flour products. 3.2.1 Hydrothermal treatments: impact of heat-moisture and extrusion processing Hydrothermal treatments, including heat-moisture treatment (HMT) and extrusion processing, significantly influence the functional properties of wheat flour. Extrusion processing, in particular, enhances hydration properties, emulsifying capacity, thermal stability, and pasting properties. It increases water binding capacity and swelling while modifying emulsification properties and free sugar content. The severity of extrusion conditions may reduce resistant starch levels while increasing enzymatic hydrolysis susceptibility, thereby altering wheat flour functionality (Martinez et al., 2024). Hydrothermal enzyme-assisted treatments can improve flour viscosity and dough stability, although they may negatively impact protein structure and reduce dough elasticity (Lewko et al., 2024). 3.2.2 Enzymatic modifications: application of amylases, proteases, and transglutaminase Enzymatic modifications, particularly the use of amylases, proteases, and transglutaminase, can significantly alter the functional properties of wheat flour. These enzymes enhance the quality of gluten proteins, thereby improving the flour’s rheological properties and baking strength. Enzyme-assisted treatments, especially when combined with extrusion, have been found to increase hydration properties, modify starch structure, improve dough stability, and reduce the initial gelatinization temperature (Lewko et al., 2024). Such enzymatic modifications are crucial for developing wheat flour with specific functional attributes for various industrial applications. 3.2.3 Biochemical treatments: role of fermentation and sprouting techniques Biochemical treatments such as fermentation and sprouting are effective in enhancing the functional properties of wheat flour. Germination increases the digestibility of starch and proteins due to the action of hydrolytic enzymes, while also enhancing the bioactive potential of the flour by increasing phenolic and flavonoid content (Singh et al., 2021). The combination of germination and fermentation further improves protein and starch digestibility, antioxidant activities, and mineral content while reducing anti-nutritional factors. These techniques modify the thermal, functional, and pasting properties of wheat flour, making them valuable for producing naturally modified flour with enhanced functionality (Chinma et al., 2024). 3.2.4 Nanotechnology applications: improvement of flour structure and stability Nanotechnology holds promising applications for improving the structure and stability of wheat flour. Although research on nanotechnology in wheat flour is still limited, its potential for functional modification is significant. Atmospheric cold plasma treatment has been shown to alter the physicochemical and functional properties of
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