Selenium‐Enriched Breads and Their Benefits in Human Nutrition and Health as Affected by Agronomic, Milling, and Baking Factors

Abstract

Bread is among the three top foods that provide most of the dietary selenium (Se) for most of the world population. Selenomethionine present in flour and bread is the major organic moiety (>65%). The Se concentration assayed in wheat kernels is mainly affected by agronomic factors such as soil fertility. The dry milling of wheat to produce refined flour and the technology to produce leavened breads also greatly affect Se concentration and bioavailability. The supranutritional intakes of inorganic and mainly organic Se have long been linked to the prevention of cancer, oxidative stress, and cardiovascular diseases. This review provides an overview of the different Se sources and agronomic, milling, and processing factors that affect Se concentration and bioavailability in yeast‐leavened and sourdough breads and the nutritional and health implications that have been documented by food, medical, and nutrition scientists.