Effects of Iodine, Selenium, and Zinc Biofortification on Wheat Flour and Dough Properties for Bread Making

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.