1 Introduction

Wheat is a staple food eaten every day by many people around the world, and it plays an important role in daily diet and food security. But now, people have higher and higher requirements for food. They no longer just look at whether they can eat enough, but also hope that food can provide more balanced nutrition and bring more health benefits. Therefore, people have higher expectations for the nutritional value of wheat products-not only to replenish energy, but also to help metabolism and physiological health. This change is particularly important for solving the problems of malnutrition and nutrient deficiency, especially in some developing countries where wheat is the staple food (Saini et al., 2020; Khan et al., 2021; Melash et al., 2023; Kong et al., 2024).

If you want to develop functional foods that are truly beneficial to health, it is necessary to improve the nutritional content of wheat. Functional foods not only make people full, but also bring additional health benefits. Now, researchers have found many ways to increase the content of protein, dietary fiber, antioxidants, vitamins and minerals in wheat through biofortification, genetic modification, fermentation and some new processing technologies, and also improve their utilization in the human body. For example, colored wheat varieties rich in anthocyanins and carotenoids, as well as modified wheat bran and wheat germ, these new materials have performed very well in improving the nutrition and functionality of wheat products (Onipe et al., 2021; Singh et al., 2021; Bayat et al., 2022; Wang et al., 2022; Kartseva et al., 2023; Bouchtaoui et al., 2024). These advances can not only help people better meet changing nutritional needs, but also have great significance for preventing nutrient deficiencies and chronic diseases.

This study will integrate the current research progress on improving the nutritional content of wheat to develop functional foods, including global wheat consumption trends and their impact on nutritional needs, the importance of wheat nutritional fortification in functional food innovation, the latest advances in wheat biofortification, processing and fermentation technologies, and the challenges and future prospects of integrating these strategies into the food system, in order to comprehensively explain how to better meet the changing nutritional and health needs of the global population through wheat nutritional improvement.

2 Key Nutritional Components in Wheat

2.1 Protein and amino acid profiles

Wheat is an important source of protein in daily life. The nutritional quality of wheat is mainly measured by the protein content (GPC) and essential amino acids in the grain, such as the amount of lysine. Protein content and amino acid composition vary greatly depending on the variety and planting environment. Now, some advanced simulation tools can predict these changes more accurately. It is worth noting that whether it is due to genes or the environment, changes in GPC will be accompanied by changes in amino acid composition, and these changes are directly related to human nutrition. However, when breeding, if you blindly pursue the increase of trace elements (such as zinc), the protein content and gluten quality may decrease. Therefore, when breeding, you must pay attention to balance, both to ensure the protein level and not ignore the increase of trace elements (Kaur et al., 2019; Liu et al., 2019).

2.2 Dietary fiber, resistant starch, and health benefits

Dietary fiber is an important component of wheat, especially in whole-wheat foods. Dietary fiber is mainly hidden in cell wall polysaccharides, such as arabinoxylan. Wheat is an important source of dietary fiber in many people's diets. For example, bread contributes a lot. Studies have found that eating more wheat fiber can reduce the risk of cardiovascular disease, type 2 diabetes and certain cancers. The content and types of dietary fiber and resistant starch vary greatly among different wheat varieties, which provides an opportunity to cultivate healthier wheat. In addition, the aleurone layer of wheat is rich in fiber and various active substances, but unfortunately it is often ground away during processing. If the aleurone layer can be retained and whole grains or less processed wheat products are eaten, the nutrition will be better (Figure 1) ( Shewry and Hey, 2015; Liu et al., 2020; Meziani et al., 2021; Sabença et al., 2021; Huertas-García et al., 2023).

Figure 1 Figure 1 Wheat grain constitution (Adopted from Sabença et al., 2021)

2.3 Micronutrients (iron, zinc, selenium) and bioavailability

Wheat is also an important source of important trace elements such as iron, zinc and selenium, which are very helpful in preventing malnutrition. Through breeding or foliar fertilization, researchers have increased the iron and zinc content in wheat grains. However, because wheat contains phytic acid, phytic acid easily combines with minerals, which will affect the absorption of these elements in the human body. Studies have found that different wheat varieties vary greatly in trace element content and phytic acid levels. Some local varieties and specific genotypes of wheat have better absorption of zinc and iron. The endosperm is also rich in minerals and vitamins, so eating whole wheat foods is very helpful in supplementing trace elements. Although biofortification can increase the trace element content in wheat, in order to make these elements better absorbed by the human body, we must continue to find ways and make comprehensive improvements in the breeding and processing processes (Shewry et al., 2013; Kaur et al., 2019; Hernández-Espinosa et al., 2020; Jiang et al., 2023).

3 Strategies to Enhance Nutritional Quality

3.1 Traditional breeding and selection for nutritional traits

Traditional breeding and screening are still important methods to improve the nutritional level of wheat. Different wheat varieties have very different protein content (GPC) and other nutrients in the grain. Through careful selection and cultivation, these differences can be used well. Now, scientists have used genome-wide association analysis (GWAS) to find some genes and markers related to high protein and good nutrition (Alomari et al., 2023; Kartseva et al., 2023), making the breeding process faster and more accurate. In addition to selecting good varieties, reasonable fertilization, such as supplementing nitrogen fertilizer, can also increase protein levels while increasing yields. However, these effects will also be affected by weather and environmental changes (Reznick et al., 2021). Overall, if you want to make wheat more nutritious, rich genetic resources and accurate seed selection are really important.

3.2 Application of biofortification technologies

Biofortification using breeding and agronomic methods is a good way to increase the content of trace elements in wheat. For example, spraying zinc or iron-containing fertilizers, or cultivating wheat varieties rich in these elements, have been shown to significantly increase the zinc and iron content in grains (Jiang et al., 2023). Taking zinc as an example, zinc-fortified wheat not only increases the total amount, but also improves the absorption and utilization rate of zinc, and increases some other nutrients. This method is particularly helpful for those who rely on wheat as their staple food, and can effectively prevent "hidden hunger". In addition, some studies have also found that the use of nano-trace element fertilizers, combined with reasonable weed control management, can also further increase the protein, carbohydrate and amino acid content in wheat grains (Al-Gburi and Al-Gburi, 2023).

3.3 Exploration of gene editing and transgenic approaches

With the development of molecular genetics, gene editing and transgenic technologies can now be used to further improve the nutrition of wheat. Scientists have found a number of single nucleotide polymorphisms (SNPs) and quantitative trait nucleotides (QTNs) related to protein content and nutritional properties (Kartseva et al., 2023). This provides a direction for precise improvement of wheat. Some genes, such as the gene encoding trehalose-6-phosphate phosphatase, are involved in protein synthesis, transportation and recycling. Improving these genes can help improve the quality of grain protein (Alomari et al., 2023). Through genetic engineering, wheat varieties with high resistant starch have also been cultivated. This type of wheat has more resistant starch, higher dietary fiber density, and no effect on taste (Bird and Regina, 2018). These new technologies, together with traditional breeding and biofortification, have opened up new ways to cultivate more nutritious wheat suitable for functional foods.

4 Impact of Agronomic Practices on Nutrient Content

4.1 Soil nutrient management and micronutrient accumulation

To get more trace elements in wheat grains, soil nutrient management must be done well. Compared with using only inorganic fertilizers, adding farmyard manure (FYM) or crop residues can enrich the trace elements such as manganese (Mn) and zinc (Zn) in the soil. Long-term use of farmyard manure can also keep the soil at a high level of trace elements and reduce the loss of elements during planting, which is very helpful for stabilizing wheat yield and improving quality (Shiwakoti et al., 2019). Applying trace element fertilizers, such as zinc fertilizer and selenium fertilizer, is also a common method, which can significantly increase the content of these minerals in wheat grains. The effect of fertilization will be affected by the terrain and fertilization method, among which foliar fertilization often has a better effect. If organic fertilizers and inorganic fertilizers are used together, the nutrient absorption rate can be further improved, soil health can be improved, and wheat can accumulate more key elements (Chang et al., 2024; Sharma et al., 2024).

4.2 Influence of irrigation and fertilization regimes

Irrigation and fertilization have a great impact on wheat yield and nutrient content. Reasonable arrangement of water and nitrogen fertilizer can not only increase wheat yield, but also make resource utilization more efficient. Studies have shown that after irrigation and nitrogen fertilizer application, wheat yield and water use efficiency are about 40% and 15% higher than the control group, respectively (Li et al., 2022). Under drip irrigation conditions, the use of chemical fertilizers and organic fertilizers together not only makes wheat grow better, but also increases the nutrients in the soil and the utilization rate of fertilizers (Chang et al., 2024). In the critical period of wheat growth, using farmyard manure in batches, combined with liquid organic improvers, is particularly suitable for organic farming systems, which can further increase wheat yield and biological activity in the soil (Sharma et al., 2024). , the method of foliar and soil fertilization can alleviate the adverse effects and promote wheat growth and water use even when water sources are limited (Alotaibi et al., 2023).

4.3 Combined effects of climate and environmental conditions

Climate change and environmental conditions, along with agronomic management, can affect the nutritional content of wheat. For example, rising temperatures, increased droughts, and increased carbon dioxide in the air can reduce wheat yields and reduce grain quality. However, proper water and fertilizer management can mitigate these negative effects to a certain extent (Melash et al., 2023). In fact, wheat yield and nutrient utilization are not only affected by climate, but also by the nutrient status of the soil itself. For example, high levels of phosphorus, potassium, and organic carbon in the soil often have a greater effect than climate factors alone, especially when there is a lack of water and nitrogen (Li et al., 2022). In order to cope with climate change, it is useful to adopt conservation agriculture measures. For example, retaining crop residues on permanent high ridges and applying precise fertilizers can increase the yield and resource utilization of the farming system even in adverse conditions, and improve the sustainability of agriculture (Hasanain et al., 2025). Proper adjustment of farming methods, crop rotation, management of organic matter, and optimization of irrigation can also make the soil healthier and improve nutrient recycling. In this way, the wheat farming system will be more resilient to risks and its yield will be stable in the long term (Al-Shammary et al., 2024; Huang et al., 2025).

5 Functional Food Applications of Nutrient-Enriched Wheat

5.1 Application of high-protein wheat in sports nutrition products

High-protein wheat and some of its processed products, such as sprouted wheat concentrate, have high nutritional value and are very suitable for sports nutrition foods. Among these ingredients, the content of essential amino acids, vitamins (such as B1, B2, B6) and dietary fiber are relatively high. For athletes and people who exercise regularly, it can help them restore muscles, replenish energy, and improve their overall nutritional level. The complex nutritional supplements developed with sprouted wheat grains are not only high in nutritional value, but also stable. Now, these ingredients have begun to be used in sports drinks and various functional foods for athletes (Kazina et al., 2021; Tomé-Sánchez et al., 2021).

5.2 Potential of fiber-rich wheat for glycemic control foods

Wheat bran is a good source of dietary fiber, so it has great potential in the development of blood sugar control foods. Modified wheat bran and bioprocessed wheat ingredients have higher fiber solubility and absorption rate, and are more functional when used in food. This fiber-rich wheat material not only helps intestinal health, but may also be beneficial for regulating blood sugar. It is particularly suitable for developing functional foods for diabetics or people who want to control blood sugar. In addition, modified wheat bran can also be used in gluten-free foods and baked products to diversify the types of healthy foods (Onipe et al., 2021; Saini et al., 2022).

5.3 Contribution of iron- and zinc-enriched wheat to micronutrient deficiency reduction

Biofortified wheat varieties, especially colored wheat rich in iron and zinc, have been a great help in improving trace element deficiencies. These wheats not only supplement iron and zinc, but also contain rich antioxidants such as anthocyanins. After eating, they help prevent metabolic syndrome and some chronic diseases. If this iron- and zinc-rich wheat is added to the staple food that everyone eats, it can effectively reduce the problem of trace element deficiency in people who eat wheat as a staple food. This approach can also support the development of public health projects and lay the foundation for the promotion of functional foods (Saini et al., 2020; Fitileva and Sibikeev, 2023).

6 Case Studies of Nutrient-Enriched Wheat Applications

6.1 HarvestPlus initiative promoting iron-rich wheat in South Asia

In order to alleviate the problem of trace element deficiency in South Asia, researchers used biofortification to increase the iron and zinc content in wheat. By spraying iron-containing trace element fertilizers on wheat, they found that the iron, zinc, copper, manganese and boron content in wheat grains increased. Among them, the iron content increased by up to 22% compared with untreated wheat. This practice not only improves the nutritional quality of wheat, but also increases yield and growth rate. Therefore, projects such as HarvestPlus promote iron-rich wheat to people who are prone to iron deficiency (Aziz et al., 2019). In addition, if organic and inorganic fertilizers are used at the same time, the iron and zinc content in wheat grains can be further increased, better supporting improvements in public health (Paramesh et al., 2020).

6.2 Application of high-protein wheat varieties in functional breads in Australia

In Australia, the development and use of high-protein wheat is an important step in making functional bread. Studies have found that as long as nutrient management is in place, especially the application of more nitrogen fertilizer, the protein content of wheat can be significantly improved. After proper management, the protein level in wheat can reach 11.5% (Paramesh et al., 2020). This high-protein wheat is very suitable for making functional foods, such as making bread with higher protein content for those who pay attention to healthy diets. With the increase in protein, other qualities have also improved, making this wheat more and more popular in the functional food market, especially in places like Australia where there is a great demand for high-quality grains (Chandapure et al., 2024).

6.3 Practice of nutrient-enriched wheat in school meal and health programs in China

In China, fortified wheat has begun to be used in school meals and health programs, mainly to supplement trace elements such as selenium, zinc, and iron. Researchers applied selenium- and zinc-containing fertilizers to the soil and leaves, and the content of these elements in wheat grains has increased significantly. Depending on the fertilization method, the selenium content can be up to five times higher than the original (527%), and the zinc content can be increased to 71.88% (Figure 2) (Liu et al., 2021; Kong et al., 2024). This wheat rich in trace elements can help children and adults supplement the daily nutrition they need, and is very suitable for use in school and other institutional meals. At the same time, the test results also proved that this wheat is very safe, and the heavy metal content is below the national standard. This practice shows that fortified wheat can indeed help improve the health of school-age children and other people who are prone to malnutrition through health and nutrition intervention.

Figure 2 Effects of different Zn and Se treatments on the Zn (a-c) and Se (d-f) contents in the grain, husk and straw of wheat in two sites (Adopted from Kong et al., 2024) Image caption: Red lines represent the lowest biofortification target value on the Zn or Se contents in a grain of wheat. Different letters indicate significant differences at p < 0.05 level (Duncan test) (Adopted from Kong et al., 2024)

7 Concluding Remarks

Improving the nutritional content of wheat is very important for alleviating global malnutrition and improving public health. Wheat is a staple food for people in many countries every day, but traditional wheat varieties often lack sufficient trace elements, bioactive substances and dietary fiber. Studies have found that through biofortification, fermentation, germination, or combining with nutrient-rich raw materials, the nutritional level of wheat can be significantly improved, such as increasing vitamins, minerals, phenolic substances and antioxidants. These improvements can not only reduce "hidden hunger", but also help prevent chronic diseases and improve people's health overall.

The development of nutritionally fortified wheat also brings new opportunities for the innovation of functional foods. For example, improved bran, colored wheat varieties, and composite flours mixed with beans and fruits can provide rich bioactive ingredients, such as anthocyanins, flavonoids and dietary fiber. These materials can be used to make foods with higher health value. With the continuous advancement of processing technologies such as fermentation and sprouting, the nutrients of wheat have become easier to be absorbed by the human body and more functional. Such wheat is not only suitable for gluten-free foods, but can also be used in baked goods and other specialty foods. These innovations not only make food more nutritious, but also improve taste, shelf life and appearance, meeting people's growing demand for functional foods that promote metabolism and physiological health.

In the future, research should focus more on how to further improve the nutritional density and absorption effect of wheat through breeding, agronomic management and biotechnology. For example, combining microbial and non-microbial stimulants, exploring new fermentation methods, and using new technologies such as synthetic biology and gene editing are all very promising directions. To truly apply these results to life, plant breeders, food scientists and the business community need to work together. Only in this way can more nutritious and healthier wheat foods be promoted. Expanding the use of fortified wheat in various food systems will also play an important role in solving malnutrition and ensuring global food security.

Acknowledgments

We are grateful to Dr. J. Chen for his assistance with the serious reading and helpful discussions during the course of this work.

Conflict of Interest Disclosure

The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest

References

Al-Gburi S., and Al-Gburi B., 2023, Improving the nutritional content of wheat grains by integrated weeds management strategies and spraying with nano-micronutrients, Journal of the Saudi Society of Agricultural Sciences, 23(1): 88-92.

https://doi.org/10.1016/j.jssas.2023.09.005

Alomari D., Schierenbeck M., Alqudah A., Alqahtani M., Wagner S., Rolletschek H., Borisjuk L., and Röder M., 2023, Wheat grains as a sustainable source of protein for health, Nutrients, 15(20): 4398.

https://doi.org/10.3390/nu15204398

Alotaibi M., El-Hendawy S., Mohammed N., Alsamin B., Al-Suhaibani N., and Refay Y., 2023, Effects of salicylic acid and macro- and micronutrients through foliar and soil applications on the agronomic performance, physiological attributes, and water productivity of wheat under normal and limited irrigation in dry climatic conditions, Plants, 12(12): 2389.

https://doi.org/10.3390/plants12122389

Al-Shammary A., Al-Shihmani L., Fernández-Gálvez J., and Caballero-Calvo A., 2024, Optimizing sustainable agriculture: a comprehensive review of agronomic practices and their impacts on soil attributes, Journal of Environmental Management, 364: 121487.

https://doi.org/10.1016/j.jenvman.2024.121487

Aziz M., Yaseen M., Abbas T., Naveed M., Mustafa A., Hamid Y., Saeed Q., and Xu M., 2019, Foliar application of micronutrients enhances crop stand, yield and the biofortification essential for human health of different wheat cultivars, Journal of Integrative Agriculture, 18(6): 1369-1378.

https://doi.org/10.1016/S2095-3119(18)62095-7

Bayat E., Moosavi‐Nasab M., Fazaeli M., Majdinasab M., Mirzapour‐Kouhdasht A., and Garcia-Vaquero M., 2022, Wheat germ fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum: process optimization for enhanced composition and antioxidant properties in vitro, Foods, 11(8): 1125.

https://doi.org/10.3390/foods11081125

Bird A., and Regina A., 2018, High amylose wheat: A platform for delivering human health benefits. Journal of Cereal Science, 82: 99-105.

https://doi.org/10.1016/J.JCS.2018.05.011

Bouchtaoui F., Ablouh E., Mhada M., Kassem I., Gracia D., and Achaby E., 2024, Humic acid-functionalized lignin-based coatings regulate nutrient release and promote wheat productivity and grain quality, ACS Applied Materials & Interfaces, 16(23): 30355-30370.

https://doi.org/10.1021/acsami.4c03224

Chandapure O., Gethe R., Danawale N., Mane M., Kale K., Khedkar D., and Najan V., 2024, Effect of different foliar application of nutrients on yield, quality and economics of wheat, Journal of Agriculture Research and Technology, 49(1): 99-103.

https://doi.org/10.56228/jart.2024.49114

Chang X., He H., Cheng L., Yang X., Li S., Yu M., Zhang J., and Li J., 2024, Combined application of chemical and organic fertilizers: effects on yield and soil nutrients in spring wheat under drip irrigation, Agronomy, 14(4): 655.

https://doi.org/10.3390/agronomy14040655

Fitileva Z., and Sibikeev S., 2023, Bread wheat breeding for functional nutrition products, The Agrarian Scientific Journal, 7: 48-55.

https://doi.org/10.28983/asj.y2023i7pp48-55

Hasanain M., Singh V., Rathore S., Meena V., Meena S., Shekhawat K., Singh R., Dwivedi B., Bhatia A., Upadhyay P., Singh R., Babu S., Kumar A., Kumar A., Fatima A., Verma G., Kumar S., Sharma K., and Singh N., 2025, Sustainable strategies in maize-wheat systems: integrating tillage, residue, and nutrient management for food-energy-carbon footprint optimization, Renewable and Sustainable Energy Reviews, 211: 115316.

https://doi.org/10.1016/j.rser.2024.115316

Hernández-Espinosa N., Laddomada B., Payne T., Huerta-Espino J., Govindan V., Ammar K., Ibba M., Pasqualone A., and Guzmán C., 2020, Nutritional quality characterization of a set of durum wheat landraces from Iran and Mexico, Lwt-Food Science and Technology, 124: 109198.

https://doi.org/10.1016/j.lwt.2020.109198

Huang M., Xiao H., Zhang J., Li S., Peng Y., Guo J., Jiang P., Wang R., Chen Y., Li C., Wang H., Fu G., Shaaban M., Li Y., Wu J., and Li G., 2025, Effects of long-term positioning tillage method and straw management on crop yield and nutrient accumulation and utilization in dryland wheat–maize double-cropping system, Agronomy, 15(2): 363.

https://doi.org/10.3390/agronomy15020363

Huertas-García A., Tabbita F., Alvarez J., Sillero J., Ibba M., Rakszegi M., and Guzmán C., 2023, Genetic variability for grain components related to nutritional quality in spelt and common wheat, Journal of Agricultural and Food Chemistry, 71(28): 10598-10606.

https://doi.org/10.1021/acs.jafc.3c02365

Jiang Z., Zhou S., Peng Y., Wen X., Ni Y., and Li M., 2023, Effect of milling on nutritional components in common and zinc-biofortified wheat, Nutrients, 15(4): 833.

https://doi.org/10.3390/nu15040833

Kartseva T., Alqudah A., Aleksandrov V., Alomari D., Doneva D., Arif M., Börner A., and Misheva S., 2023, Nutritional genomic approach for improving grain protein content in wheat, Foods, 12(7): 1399.

https://doi.org/10.3390/foods12071399

Kaur N., Kaur H., and Mavi G., 2019, Assessment of nutritional and quality traits in biofortified bread wheat genotypes, Food chemistry, 302: 125342.

https://doi.org/10.1016/j.foodchem.2019.125342

Kazina V., Safronova T., Yabrova O., Kamoza T., and Nikulina E., 2021, A comprehensive nutritional supplement made from germinated wheat to enrich drinks, IOP Conference Series: Earth and Environmental Science, 640: 022090.

https://doi.org/10.1088/1755-1315/640/2/022090

Khan M., Pandey A., Hamurcu M., Gezgin S., Athar T., Rajput V., Gupta O., and Minkina T., 2021, Insight into the prospects for nanotechnology in wheat biofortification, Biology, 10(11): 1123.

https://doi.org/10.3390/biology10111123

Kong L., Tao Y., Xu Y., Zhou X., Fu G., Zhao L., Wang Q., Li H., and Wan Y., 2024, Simultaneous biofortification: interaction between zinc and selenium regarding their accumulation in wheat, Agronomy, 14(7): 1513.

https://doi.org/10.3390/agronomy14071513

Li Z., Cui S., Zhang Q., Xu G., Feng Q., Chen C., and Li Y., 2022, Optimizing wheat yield, water, and nitrogen use efficiency with water and nitrogen inputs in China: a synthesis and life cycle assessment, Frontiers in Plant Science, 13: 930484.

https://doi.org/10.3389/fpls.2022.930484

Liu J., Feng H., He J., Chen H., Ding D., Luo X., and Dong Q., 2019, Modeling wheat nutritional quality with a modified CERES-wheat model, European Journal of Agronomy, 109: 125901.

https://doi.org/10.1016/J.EJA.2019.03.005

Liu J., Yu L., and Wu Y., 2020, Bioactive components and health beneficial properties of whole wheat foods, Journal of Agricultural and Food Chemistry, 68(46): 12904-12915.

https://doi.org/10.1021/acs.jafc.0c00705

Liu Y., Huang S., Jiang Z., Wang Y., and Zhang Z., 2021, Selenium biofortification modulates plant growth, microelement and heavy metal concentrations, selenium uptake, and accumulation in black-grained wheat, Frontiers in Plant Science, 12: 748523.

https://doi.org/10.3389/fpls.2021.748523

Melash A., Bogale A., Bytyqi B., Nyandi M., and Ábrahám É., 2023, Nutrient management: as a panacea to improve the caryopsis quality and yield potential of durum wheat (Triticum turgidum L.) under the changing climatic conditions, Frontiers in Plant Science,14: 1232675.

https://doi.org/10.3389/fpls.2023.1232675

Meziani S., Nadaud I., Tahir A., Nurit E., Benguella R., and Branlard G., 2021, Wheat aleurone layer: a site enriched with nutrients and bioactive molecules with potential nutritional opportunities for breeding, Journal of Cereal Science, 100: 103225.

https://doi.org/10.1016/J.JCS.2021.103225

Onipe O., Ramashia S., and Jideani A., 2021, Wheat bran modifications for enhanced nutrition and functionality in selected food products, Molecules, 26(13): 3918.

https://doi.org/10.3390/molecules26133918

Paramesh V., Dhar S., Dass A., Kumar B., Kumar A., El-Ansary D., and Elansary H., 2020, Role of integrated nutrient management and agronomic fortification of zinc on yield, nutrient uptake and quality of wheat, Sustainability, 12: 3513.

https://doi.org/10.3390/su12093513

Reznick J., Barth G., Kaschuk G., and Pauletti V., 2021, Nitrogen and cultivars as field strategies to improve the nutritional status of wheat grain and flour, Journal of Cereal Science, 102: 103290.

https://doi.org/10.1016/j.jcs.2021.103290

Sabença C., Ribeiro M., Sousa T., Poeta P., Bagulho A., and Igrejas G., 2021, Wheat/Gluten-related disorders and gluten-free diet misconceptions: a review, Foods, 10(8): 1765.

https://doi.org/10.3390/foods10081765

Saini P., Islam M., Das R., Shekhar S., Sinha A., and Prasad K., 2022, Wheat bran as potential source of dietary fiber: prospects and challenges, Journal of Food Composition and Analysis, 116: 105030.

https://doi.org/10.1016/j.jfca.2022.105030

Saini P., Kumar N., Kumar S., Mwaurah P., Panghal A., Attkan A., Singh V., Garg M., and Singh V., 2020, Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review, Critical Reviews in Food Science and Nutrition, 61: 3197-3210.

https://doi.org/10.1080/10408398.2020.1793727

Sharma A., Sharma S., Vyas L., Yadav S., Pramanick B., Naik B., Obročník O., Bárek V., Brestic M., Gaber A., Alshehri M., and Hossain A., 2024, Innovative organic nutrient management and land arrangements improve soil health and productivity of wheat (Triticum aestivum L.) in an organic farming system, Frontiers in Sustainable Food Systems, 8: 1455433.

https://doi.org/10.3389/fsufs.2024.1455433

Shewry P., and Hey S., 2015, The contribution of wheat to human diet and health, Food and Energy Security, 4: 178-202.

https://doi.org/10.1002/fes3.64

Shewry P., Hawkesford M., Piironen V., Lampi A., Gebruers K., Boros D., Andersson A., Åman P., Rakszegi M., Bedo Z., and Ward J., 2013, Natural variation in grain composition of wheat and related cereals, Journal of Agricultural and Food Chemistry, 61(35): 8295-8303.

https://doi.org/10.1021/jf3054092

Shiwakoti S., Zheljazkov V., Gollany H., Kleber M., Xing B., and Astatkie T., 2019, Micronutrients in the soil and wheat: impact of 84 years of organic or synthetic fertilization and crop residue management, Agronomy, .

https://doi.org/10.3390/AGRONOMY9080464

Singh A., Bobade H., Sharma S., Singh B., and Gupta A., 2021, Enhancement of digestibility of nutrients (in vitro), antioxidant potential and functional attributes of wheat flour through grain germination, Plant Foods for Human Nutrition, 76: 118-124.

https://doi.org/10.1007/s11130-021-00881-z

Tomé-Sánchez I., Martín-Diana A., Peñas E., Frías J., Rico D., Jiménez-Pulido I., and Martínez-Villaluenga C., 2021, Bioprocessed wheat ingredients: characterization, bioaccessibility of phenolic compounds, and bioactivity during in vitro digestion, Frontiers in Plant Science, 12: 790898.

https://doi.org/10.3389/fpls.2021.790898

Wang B., Li G., Li L., Zhang M., Yang T., Xu Z., and Qin T., 2022, Novel processing strategies to enhance the bioaccessibility and bioavailability of functional components in wheat bran, Critical Reviews in Food Science and Nutrition, 64: 3044-3058.

https://doi.org/10.1080/10408398.2022.2129582