Impact of inherent chemical composition of wheat and various processing technologies on whole wheat flour and its final products

Abstract

Cereals, including wheat, play a crucial role in human nutrition, providing a significant proportion of dietary energy and essential nutrients such as proteins, vitamins, minerals, and dietary fiber. Wheat, in particular, is one of the most important staple crops consumed globally, accounting for a significant portion of the world’s food supply. Wheat kernels are composed of three main parts, bran, germ, and endosperm, which are milled into flour used to make various food products, including bread, pasta, cakes, and cookies. Wheat has a significant amount of dietary fiber, proteins, minerals, vitamins, and phytochemicals. The present review represents the impact of various chemical, physical and biological treatments to improve the overall quality and storage stability of wheat grain, flour and resultant products. This review article highlights the impact of these various treatments on the physicochemical, nutritional, and functional characteristics of wheat-based products, as well as their storage stability. By selecting appropriate processing techniques, food manufacturers can develop final products with desirable characteristics and enhanced storage stability, providing consumers with nutritious and safe food products.