Abstract
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% to 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. • Foliar I, Se, and Zn application increased micronutrients in grain, flour, and bread. • White flour retained 32% I, 74% Se, and 23% Zn of whole grain concentrations. • Pan loaf baking preserved more I, Se, and Zn than flatbread baking. • Bread volume was unaffected, except under Zn treatment, which reduced loaf size. • A 100 g serving of biofortified bread provides up to 43% I, 56% Se, and 41% Zn RDA.
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Claims 17
Claim · model-written summary
Foliar application of I, Se and Zn increased micronutrients in wheat grain, flour and bread.
- Taxon
- wheat
Triticum aestivume0 - Organ / stage
- grain, flour, and breade1
- Treatment
- Foliar I, Se, and Zn applicatione1
- Outcome
- micronutrientse1
- Direction
- increasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on flour and bread quality in two wheat cultivars”
e1“Foliar I, Se, and Zn application increased micronutrients in grain, flour, and bread”
Claim · model-written summary
In Bezostaja-1, biofortified whole wheat flour reached 619 μg/kg iodine.
- Taxon
- wheatTriticum aestivume0
- Material
- Bezostaja-1e0
- Organ / stage
- whole wheat floure0
- Outcome
- Ie0
- Value
- 619 μg/kge0
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”
Claim · model-written summary
In Bezostaja-1, biofortified whole wheat flour reached 623 μg/kg selenium.
- Taxon
- wheatTriticum aestivume0
- Material
- Bezostaja-1e0
- Organ / stage
- whole wheat floure0
- Outcome
- See0
- Value
- 623 μg/kge0
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”
Claim · model-written summary
In Bezostaja-1, biofortified whole wheat flour reached 75 mg/kg zinc.
- Taxon
- wheatTriticum aestivume0
- Material
- Bezostaja-1e0
- Organ / stage
- whole wheat floure0
- Outcome
- Zne0
- Value
- 75 mg/kge0
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”
Claim · model-written summary
White flour retained 32% of the whole wheat flour iodine.
- Taxon
- wheatTriticum aestivume0
- Material
- Bezostaja-1e0
- Organ / stage
- white floure0
- Outcome
- Ie0
- Value
- 32%e0
- Comparator
- biofortified whole wheat floure0
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”
Claim · model-written summary
White flour retained 74% of the whole wheat flour selenium.
- Taxon
- wheatTriticum aestivume0
- Material
- Bezostaja-1e0
- Organ / stage
- white floure0
- Outcome
- See0
- Value
- 74%e0
- Comparator
- biofortified whole wheat floure0
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”
Claim · model-written summary
White flour retained 23% of the whole wheat flour zinc.
- Taxon
- wheatTriticum aestivume0
- Material
- Bezostaja-1e0
- Organ / stage
- white floure0
- Outcome
- Zne0
- Value
- 23%e0
- Comparator
- biofortified whole wheat floure0
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”
Claim · model-written summary
Co-application of the nutrients reduced wheat protein content by about 10%.
- Taxon
- wheatTriticum aestivume0
- Treatment
- Co-application of nutrientse2
- Outcome
- protein contente2
- Direction
- reducede2
- Value
- ∼10%e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on flour and bread quality in two wheat cultivars”
e2“Co-application of nutrients reduced protein content by ∼10% and slightly decreased dough gas retention (77% to 75%) yet had minimal effect on bread volume”
Claim · model-written summary
Co-application of the nutrients slightly decreased dough gas retention, from 77% to 75%.
- Taxon
- wheatTriticum aestivume0
- Treatment
- Co-application of nutrientse2
- Outcome
- dough gas retentione2
- Direction
- decreasede2
- Value
- 77% to 75%e2
- Qualifier
- slightlye2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on flour and bread quality in two wheat cultivars”
e2“Co-application of nutrients reduced protein content by ∼10% and slightly decreased dough gas retention (77% to 75%) yet had minimal effect on bread volume”
Claim · model-written summary
Co-application of the nutrients had a minimal effect on wheat bread volume.
- Taxon
- wheatTriticum aestivume0
- Treatment
- Co-application of nutrientse2
- Outcome
- bread volumee2
- Direction
- no_changeinferrede2
- Qualifier
- minimal effecte2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on flour and bread quality in two wheat cultivars”
e2“Co-application of nutrients reduced protein content by ∼10% and slightly decreased dough gas retention (77% to 75%) yet had minimal effect on bread volume”
Claim · model-written summary
Zn biofortification reduced wheat loaf volume.
- Taxon
- wheatTriticum aestivume0
- Treatment
- Zn biofortificatione3
- Outcome
- loaf volumee3
- Direction
- reducede3
- Qualifier
- Individuallye3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on flour and bread quality in two wheat cultivars”
e3“Individually, Zn biofortification reduced loaf volume, whereas Se and I treatments maintained it”
Claim · model-written summary
Se and I biofortification maintained wheat loaf volume.
- Taxon
- wheatTriticum aestivume0
- Treatment
- Se and I treatmentse3
- Outcome
- loaf volumee3
- Direction
- maintainede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on flour and bread quality in two wheat cultivars”
e3“Individually, Zn biofortification reduced loaf volume, whereas Se and I treatments maintained it”
Claim · model-written summary
Pan loaf bread preserved more wheat micronutrient concentrations than flatbread.
- Taxon
- wheatTriticum aestivume0
- Treatment
- pan loaf breade4
- Outcome
- micronutrient concentrationse4
- Direction
- preserved moree4
- Comparator
- flatbreade4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on flour and bread quality in two wheat cultivars”
e4“Moreover, pan loaf bread preserved more micronutrient concentrations than flatbread”
Claim · model-written summary
A 100 g serving of biofortified wheat bread provides up to 43% of the RDA for iodine.
- Taxon
- wheatTriticum aestivume0
- Outcome
- Ie5
- Value
- 43%e5
- Qualifier
- RDAe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on flour and bread quality in two wheat cultivars”
e5“A 100 g serving of biofortified bread provides up to 43% I, 56% Se, and 41% Zn RDA”
Claim · model-written summary
A 100 g serving of biofortified wheat bread provides up to 56% of the RDA for selenium.
- Taxon
- wheatTriticum aestivume0
- Outcome
- See5
- Value
- 56%e5
- Qualifier
- RDAe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on flour and bread quality in two wheat cultivars”
e5“A 100 g serving of biofortified bread provides up to 43% I, 56% Se, and 41% Zn RDA”
Claim · model-written summary
A 100 g serving of biofortified wheat bread provides up to 41% of the RDA for zinc.
- Taxon
- wheatTriticum aestivume0
- Outcome
- Zne5
- Value
- 41%e5
- Qualifier
- RDAe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on flour and bread quality in two wheat cultivars”
e5“A 100 g serving of biofortified bread provides up to 43% I, 56% Se, and 41% Zn RDA”
Claim · model-written summary
Biofortified wheat is a sustainable approach to enhancing dietary micronutrient intake without compromising bread-making quality, according to the authors.
- Taxon
- wheatTriticum aestivume6
- Outcome
- dietary micronutrient intakee6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“biofortified wheat presents a sustainable approach to enhancing dietary micronutrient intake without compromising bread-making quality”
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See all 115 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.