Molecular Plant Breeding 2025, Vol.16, No.3, 180-190 http://genbreedpublisher.com/index.php/mpb 185 wheat flour, including increased hydration properties and altered starch crystallinity (Chaple et al., 2020). These advancements indicate that nanotechnology could play a crucial role in the future development of high-functionality wheat flour products. 4 Industrial Applications and Technological Innovations 4.1 Applications of wheat flour in traditional and modern food products 4.1.1 Bakery applications: bread, pastries, and noodles Wheat flour plays a crucial role in traditional bakery products such as bread, pastries, and noodles due to its unique gluten protein composition, primarily glutenins and gliadins. These proteins provide elasticity and extensibility, enabling dough to expand and retain gases, thereby giving bread a soft, airy texture and ensuring the firmness and cohesiveness of pasta and lasagna (Brites et al., 2018). The rheological properties of wheat gluten can be optimized through various processing techniques, making it a widely used ingredient in the food industry (Zhang et al., 2022). 4.1.2 Gluten-free alternatives and modified wheat-based formulations The increasing prevalence of gluten-related disorders, such as celiac disease, coupled with growing consumer demand for healthier diets, has led to a significant rise in the market for gluten-free products. However, producing gluten-free bakery goods such as bread and pasta remains challenging, as the absence of gluten affects texture and processing performance. Researchers have explored the use of gluten-free alternatives such as rice flour, corn flour, and legume-based flours to mimic gluten’s functional properties (Ronnie et al., 2021). These substitutes not only cater to dietary restrictions but also enhance the nutritional profile of products, as they are rich in proteins, dietary fibre, vitamins, and minerals (Foschia et al., 2017; Cairano et al., 2020). 4.1.3 Application of wheat-derived bioactive compounds in functional foods Bioactive compounds derived from wheat are increasingly being utilized in the development of functional foods. These compounds, including various proteins and peptides, contribute to nutritional enhancement. The gelation and foamability properties of wheat gluten make it an effective food additive and an encapsulation material for functional ingredients (Zhang et al., 2022). Additionally, studies suggest that wheat gluten can serve as a raw material for developing functional foods and biodegradable materials, offering further innovation opportunities for the food industry (Kalin, 1979; Day et al., 2006). 4.2 Advanced industrial processing technologies 4.2.1 Extrusion technology: enhancing texture and nutritional properties Extrusion technology represents a significant advancement in wheat flour processing, primarily aimed at improving its texture and nutritional properties. This high-temperature, high-pressure process enhances the digestibility and bioavailability of nutrients in wheat flour while increasing the economic efficiency of production. The incorporation of extrusion technology in cereal processing has been shown to significantly boost product yield and profitability. Studies indicate that the application of extrusion technology can increase wheat flour production profitability by 15%, primarily due to reduced raw material costs and minimized processing losses (Yanova et al., 2019). 4.2.2 High-pressure processing (HPP): improving microbial safety and flour performance High-Pressure Processing (HPP) is an innovative technology designed to enhance the microbial safety and processing performance of wheat flour. HPP utilizes high-pressure treatment to inactivate microorganisms without the need for high temperatures, thereby preserving the nutritional and functional properties of wheat flour. This method is particularly beneficial for whole grain flour, which has a higher oil content and is more susceptible to microbial contamination. HPP not only extends product shelf life but also maintains key nutrients and functional characteristics, improving its suitability for baking applications (Zhygunov et al., 2020; Lesnikova et al., 2023). 4.2.3 Ultrasound and pulsed electric field (PEF) processing: modulating flour characteristics Ultrasound and Pulsed Electric Field (PEF) processing are emerging technologies that optimize the physical and chemical properties of wheat flour. Ultrasound treatment enhances water absorption capacity and dough rheology,
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