Jianqiang Xu^1,2 , Wei Hua¹ , Min Fan¹ , Weidong Wang¹ , Jinghuan Zhu¹

1 Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, Zhejiang, China
2 Tongxiang Institute of Agricultural Science, Jiaxing Academy of Agricultural Sciences, Tongxiang, 314500, Zhejiang, China
Author    Correspondence author
Molecular Plant Breeding, 2025, Vol. 16, No. 3   doi: 10.5376/mpb.2025.16.0018
Received: 03 May, 2025    Accepted: 08 Jun., 2025    Published: 18 Jun., 2025

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Xu J.Q., Hua W., Fan M., Wang W.D., and Zhu J.H., 2025, Advances in wheat flour processing: strategies for enhancing nutritional quality, functional properties, and industrial application, Molecular Plant Breeding, 16(3): 180-190 (doi: 10.5376/mpb.2025.16.0018)

Wheat flour is a fundamental ingredient in global food production, forming the basis of numerous staple foods. However, traditional wheat flour processing presents several challenges, including nutrient degradation, limited functional properties, and inefficiencies in industrial production. Recent advancements have focused on improving the nutritional quality of wheat flour through biofortification, whole grain fortification, and the incorporation of functional ingredients, enhancing fibre content, vitamins, and essential minerals. Functional optimization has been achieved via enzymatic modifications, hydrothermal treatments, and biochemical processing, which enhance dough rheology, hydration capacity, and structural stability. Moreover, industrial innovations such as high-pressure processing (HPP), extrusion, ultrasound, and pulsed electric field (PEF) technology have significantly improved flour texture, shelf life, and safety. Additionally, sustainable milling techniques and by-product valorization strategies are being widely adopted to minimize environmental impact and optimize resource utilization. Looking ahead, bioengineered wheat varieties, AI-driven quality assessment, and precision fermentation are poised to revolutionize the wheat flour processing industry, aligning with consumer demands for healthier and more sustainable food products.

Wheat flour processing; Nutritional enhancement; Functional properties; Advanced processing technologies; Sustainable food production