The effects of milling and processing on bioactive compounds in bread wheat and tritordeum

Tritordeum, a novel cereal species, is gaining attention for its health-promoting phytochemicals, yet the effects of milling and food processing on its bioactive compounds has not been fully explored. This study compared the contents of β-glucans, carotenoids, tocols, and phenolic acids in tritordeum and bread wheat, analyzing roller and stone milled flours and four products: fresh pasta, breadsticks, bread, and pizza. Stone milling preserved more β-glucans, tocols, and phenolic acids, whereas roller milling favored carotenoid retention, particularly in tritordeum flours. Although processing caused substantial losses, tritordeum products retained more carotenoids (with both milling methods) and greater amounts of tocols and soluble phenolic acids (with stone milling) than the wheat counterparts. These findings highlight how the combination of milling and processing conditions can optimize the health-related quality of cereal-based foods. This study provides the first integrated assessment of tritordeum phytochemicals across multiple processing steps, underscoring its potential as a functional ingredient in staple products. Future studies should investigate the phytochemical bioavailability and sensory properties of tritordeum-based products. • Tritordeum has higher levels of carotenoids and soluble phenolic acids than wheat. • Carotenoids in tritordeum are more effectively preserved through roller milling. • More than 68 % of carotenoids are lost during processing. • Tocol degradation is lower in roller milled than stone milled products. • Bound phenolic acids significantly increase in stone milled breadsticks.