Effect of Milling on Nutritional Components in Common and Zinc-Biofortified Wheat

• Published in: Nutrients Vol. 15; no. 4; p. 833
• Main Authors: Jiang, Zefang, Zhou, Shiyue, Peng, Yu, Wen, Xin, Ni, Yuanying, Li, Mo
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.02.2023; MDPI
• Subjects: Acids; Agricultural production; bioaccessibility; Bioavailability; biofortified wheat; Carbohydrates; Cardiovascular disease; Dietary fiber; Dietary minerals; Enzymes; Fertilization; Flour; Food; Genetically modified crops; Grain; Laboratories; Lipids; Measurement; Micronutrients; mill fractions; Milling; minerals; Nutritional aspects; nutritional components; Physiological aspects; Polyphenols; Proteins; Starch; vitamin B; Vitamin B6; Vitamins; Wheat; Zinc; Zinc in the body; China; minerals; nutritional components; vitamin B; bioaccessibility; biofortified wheat; mill fractions

Biofortification is one of the most successful approaches to enhance the level of micronutrients in wheat. In the present study, wheats with zinc biofortification (foliar fertilization and breeding strategies) were milled into five components (whole flour, break flour, reduction flour, fine bran, an...