Claim · model-written summary
White flour retained 23% of the whole wheat flour zinc.
- Taxon
- wheat
Triticum aestivume0 - Material
- Bezostaja-1e0
- Organ / stage
- white floure0
- Outcome
- Zne0
- Value
- 23%e0
- Comparator
- biofortified whole wheat floure0
Not reportedGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
Title
Hind Belarbi; Fassil Kebede; Ingrid De Leyn; et al. LWT 2026. doi:10.1016/j.lwt.2026.119099
Other claims from this paper (16)
- Intervention effect Foliar application of I, Se and Zn increased micronutrients in wheat grain, flour and bread.
- Observation In Bezostaja-1, biofortified whole wheat flour reached 619 μg/kg iodine.
- Observation In Bezostaja-1, biofortified whole wheat flour reached 623 μg/kg selenium.
- Observation In Bezostaja-1, biofortified whole wheat flour reached 75 mg/kg zinc.
- Observation White flour retained 32% of the whole wheat flour iodine.
- Observation White flour retained 74% of the whole wheat flour selenium.
- Intervention effect Co-application of the nutrients reduced wheat protein content by about 10%.
- Intervention effect Co-application of the nutrients slightly decreased dough gas retention, from 77% to 75%.
- Intervention effect Co-application of the nutrients had a minimal effect on wheat bread volume.
- Intervention effect Zn biofortification reduced wheat loaf volume.
- Intervention effect Se and I biofortification maintained wheat loaf volume.
- Intervention effect Pan loaf bread preserved more wheat micronutrient concentrations than flatbread.
- Observation A 100 g serving of biofortified wheat bread provides up to 43% of the RDA for iodine.
- Observation A 100 g serving of biofortified wheat bread provides up to 56% of the RDA for selenium.
- Observation A 100 g serving of biofortified wheat bread provides up to 41% of the RDA for zinc.
- Recommendation Biofortified wheat is a sustainable approach to enhancing dietary micronutrient intake without compromising bread-making quality, according to the authors.