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. • 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.