Effects of iodine, selenium, and zinc biofortification on wheat flour and dough properties for bread making

Official URL: https://dx.doi.org/10.1016/j.lwt.2026.119099

Micronutrient deficiencies, or hidden hunger, remain a critical global nutritional challenge. Agronomic biofortification of staple crops like wheat with iodine (I), selenium (Se), and zinc (Zn) represents a promising solution to address this issue. This study assessed the impact of foliar-applied I, Se, and Zn, individually and in combination, on flour and bread quality in two wheat cultivars. In Bezostaja-1, biofortified whole wheat flour reached 619 μg/kg I, 623 μg/kg Se, and 75 mg/kg Zn, with white flour retaining 32 %, 74 %, and 23 %, respectively. Co-application of nutrients reduced protein content by ∼10 % and slightly decreased dough gas retention (77 %–75 %) yet had minimal effect on bread volume. Individually, Zn biofortification reduced loaf volume, whereas Se and I treatments maintained it. Moreover, pan loaf bread preserved more micronutrient concentrations than flatbread. Despite variations in micronutrient retention among bread types, biofortified wheat presents a sustainable approach to enhancing dietary micronutrient intake without compromising bread-making quality.