Molecular Plant Breeding 2025, Vol.16, No.3, 180-190 http://genbreedpublisher.com/index.php/mpb 186 making the flour more suitable for various baking applications. Conversely, PEF processing facilitates the extraction of bioactive compounds, improving the nutritional profile of wheat flour. These non-thermal processing methods contribute to the development of healthier, more functional wheat flour products (Tursynbaeva et al., 2020; Dziki, 2023). 4.3 Sustainability and future trends in wheat flour processing 4.3.1 Valorization of by-products By-product valorization, particularly the utilization of bran and germ, is a key aspect of sustainable wheat flour processing. These by-products are rich in proteins and soluble dietary fibres, which can be extracted using enzyme-assisted extraction and membrane filtration techniques (Galanakis, 2022). Such methods not only enhance the nutritional value of by-products but also support the circular economy by converting waste into value-added products, thereby promoting more environmentally friendly production models (Danciu et al., 2023). 4.3.2 Sustainable milling practices and energy-efficient processing The adoption of sustainable milling practices can significantly reduce the environmental footprint of wheat flour production. Studies indicate that combining dry and wet fractionation processes enhances component separation efficiency while minimizing waste (Abdel‐Aal, 2024). Moreover, life-cycle assessment (LCA) is instrumental in developing eco-friendly strategies across the wheat production chain, from cultivation to milling and final product manufacturing, thereby improving resource utilization efficiency (Cappelli and Cini, 2021). 4.3.3 Application of artificial intelligence and smart technologies in flour quality assessment Artificial intelligence (AI) and smart technologies are gradually being integrated into the wheat flour processing industry to optimize quality assessment and production efficiency. Machine learning techniques enable the analysis of multiple wheat quality parameters, providing decision support tools for process optimization (Parrenin et al., 2022). Additionally, the combination of near-infrared (NIR) spectroscopy with AI-driven methods, such as fuzzy cognitive maps (FCMs), facilitates non-destructive and cost-effective detection of key parameters such as protein, moisture, and ash content in wheat flour. This improves production precision while reducing material waste (Boglou et al., 2023). 5 Future Perspectives and Research Directions The future of wheat flour processing will rely on the integration of bioengineering, precision fermentation, and alternative proteins to produce more nutritious and sustainable food products. These innovations, combined with evolving consumer trends and regulatory frameworks, will collectively shape the future of the wheat flour industry, significantly impacting public health and food security. 5.1 Emerging trends in bioengineered wheat varieties The development of bioengineered wheat varieties is becoming an essential strategy for enhancing the nutritional quality and functional properties of wheat flour. Studies have shown that ancient wheat varieties, such as emmer and spelt, exhibit significantly improved bioaccessibility of phenolic compounds and antioxidant capacity when combined with sourdough fermentation, suggesting that bioengineering could further optimize these nutritional advantages (Dapčević-Hadnađev et al., 2022). Additionally, fermentation processing of wheat germ has been proven to enhance its nutritional composition and antioxidant properties, indicating that bioengineering could play a crucial role in developing wheat varieties with superior health benefits in the future (Bayat et al., 2022). 5.2 Potential of precision fermentation and alternative protein integration Precision fermentation is emerging as a transformative technology in the production of food ingredients, including alternative proteins. Advances in genome-based technologies and synthetic biology enable the production of fermentation-derived proteins, which can be integrated into wheat flour products to enhance their nutritional profile (Augustin et al., 2023). Optimized fermentation processes for legume- and seed-based proteins have demonstrated significant potential in improving protein digestibility and nutritional value, providing a promising direction for the development of healthier and more digestible wheat flour products (De Pasquale et al., 2019; Garrido-Galand et al., 2021).
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