Wheat Flour Processing Research Articles

World practice of wheat flour classification

The paper presents a review of wheat classification accepted in various countries — producers of wheat and products of its processing (USA, Canada, Italy, France, Germany, China and others). Much attention is given to differences in the classification systems. Criteria for assigning wheat to certain classes based on physical and chemical properties of grain are examined. Differences in wheat classification by types, including morphological features and merits of grain such as size, color and gluten content, are highlighted. The authors discuss specific requirements and norms of wheat quality dictated by the regulatory authorities and requirements of the market of each country such as the mass fraction of moisture, content of impurities, density of grain and others. Based on the analysis of wheat classification in various world countries, it has been concluded that it is necessary to establish unified and generally accepted systems of wheat classification. This will allow simplifying international grain trade, make the market more transparent, strengthen trust between exporting and importing countries and will also facilitate the development of the international cooperation in the sphere of production and processing of wheat flour. Despite the wide assortment of flour confectionery products on the Russian market, baker’s flour of general purpose is mainly produced in the country. Its specific feature is a high content of flour from hard wheat varieties that are distinguished by higher protein content, strong gluten and large particle size. By its properties, this flour is not suitable for production of most flour confectionery products. Flour confectionery products produced from it are significantly inferior to import analogues in terms of their quality characteristics, which reduces their competitiveness. This dictates the need for the development of a standard for flour intended for production of confectionery products, which will include physico-chemical indicators for various flour types with consideration for their purpose.

Aqueous ozone effects on wheat gluten: Yield, structure, and rheology.

This study investigates the impact of aqueous ozone (AO) on the yield, molecular structure, and rheological properties of wheat gluten separated using the batter procedure. Employing strong gluten flour (SGF) and weak gluten flour (WGF), we demonstrate that AO pretreatment significantly enhances the yield and purity of separated starch and gluten. Surface hydrophobicity, free sulfhydryl groups, Fourier transform infrared spectroscopy (FTIR), Raman, and size exclusion-high-performance liquid chromatography (SE-HPLC) analyses were used to evaluate the effects of AO on the molecular structure of gluten. Our analysis reveals that low concentrations of AO induce specific modifications in gluten proteins. AO treatment increases cross-linking in glutenin macropolymer (GMP), reduces surface hydrophobicity, and stabilizes secondary and tertiary structures. These changes include an increase in β-sheet content by approximately 9% and a corresponding decrease in β-turn structures, leading to enhanced viscoelastic properties of the gluten. The research highlights AO's potential as a sustainable and efficient agent in wheat flour processing, offering advancements in both product quality and eco-friendly processing techniques. Future research should optimize AO treatment parameters and explore its effects on different cereal types further to enhance its applicability and benefits in food processing. PRACTICAL APPLICATION: Our work substantially advances the existing knowledge on wheat flour processing by demonstrating the multifaceted benefits of AO pretreatment. We unveil significant improvements in the yield and purity of starch and gluten when compared to conventional separation methods. Moreover, our in-depth analysis of molecular changes induced by AO, including increased cross-linking, alterations in surface hydrophobicity, and modifications in glutenin macropolymer content, provides new insights into how AO affects the viscoelastic properties of gluten. This contribution is pivotal for the development of more efficient, sustainable, and eco-friendly wheat flour processing technologies.

Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles

To reveal the effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers (QFDW) during freeze-thawed (F/T) cycles, the components and physicochemical properties of wheat flours with five different particle sizes were determined and compared, along with the changes in texture and sensory properties, water status, and microstructure of QFDW during F/T cycles. Results showed that as particle size decreased, the damaged starch content and B-type starch content increased, the water absorption increased, and the gluten strength decreased. Furthermore, F/T cycles negatively impacted the quality of QFDW, evidenced by decreased texture properties and sensory evaluation score, water redistribution, higher freezable water content, and disruption of gluten network. Notably, QFDW made from larger particle size wheat flours required the shortest duration when traversing the maximum ice crystal formation zone. The QFDW made from larger particle size wheat flours formed a more stable starch-gluten matrix, which resisted the damage caused by ice recrystallization, demonstrating better water binding capacity and F/T resistance. The results may provide theoretical guidance for the study of QFDW quality and the moderate processing of wheat flour in actual production.

The fate of Alternaria toxin tenuazonic acid (TeA) during the processing chain of wheat flour products and risk control strategies for mycotoxins

The fate of Alternaria toxin tenuazonic acid (TeA) during the processing chain of wheat flour products was systemically evaluated. TeA was analyzed by liquid chromatography–mass spectrometry (LC–MS/MS) in wheat grains and the corresponding wheat flour products produced throughout the whole chain. The results indicated that TeA contamination in wheat grains largely determines the level of TeA toxin present in byproducts, semi-finished products, and finished products of the processing of four types of simulated processed wheat flour products (e.g., dry noodles, steamed breads, baked breads, and biscuits). The different food processing techniques had different effects on the fate of TeA. Wheat flour processing can reduce the TeA content in wheat grains by 58.7–83.2 %, indicating that wheat flour processing is a key step in reducing the TeA content in the food chain. Among the four types of wheat flour products, the decreases in TeA content in biscuits (69.8–76.7 %) were greater than those in dry noodles (15.5–22.3 %) and steamed breads (24.9–43.6 %). In addition, the decreasing effect of TeA was especially obvious in the wheat flour product chain with a high level of contamination. The processing factors (PFs) for TeA were as low as 0.20 for the four wheat processing methods and as high as 1.24 for the dry noodle processing method. At the average and 95th percentiles, dietary exposure to TeA in Chinese consumers including infants and young children did not exceed the relevant threshold value of toxicological concern (TTC) of TeA (1.5 µg/kg body weight per day), indicating an acceptable health risk for Chinese consumers via wheat flour products. These findings provide new insight into the fate of TeA in the food chain and mycotoxin control on the safety of wheat flour products and public health.

Physicochemical properties of wheat granular flour and quality characteristics of the corresponding fresh noodles as affected by particle size

Wheat granular flour (GF) is highly nutritious due to low machining precision but the large particle size leads to poor processability. By reducing the particle size from 224 μm to 62 μm without sifting in the present study, flour chemical compositions, dough rheology, and fresh noodle qualities were tracked, and the underlying mechanism was preliminarily explored through the changes in corresponding dough's gluten quality, water–solid interaction, and microstructures. Results indicated that only moisture significantly decreased and damaged starch signally increased with the reduction in particle size. Compared with refined flour, all the GF samples had higher ash, dietary fiber, beneficial lipids, and intact endosperm cells. Noticeably, the GF samples with particle size from 91 μm to 68 μm developed higher gluten quality and quantity, stronger water-solids interplay, and optimal gluten networks; therefore, the resultant doughs displayed a super balance between viscosity and elasticity. Accordingly, the noodles possessed excellent consumer acceptability with higher water absorption, lower cooking loss, and higher smoothness and chewiness after optimum cooking. These observations provide a theoretical basis for wheat flour processing and the development of healthier wheat-based noodles using the GF as raw material.

Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill.

This study explores the impact of milling methods on the quality and noodle-making performance by comparing jet-milled (WF-JM) and ultra-centrifugally milled (WF-UM) purple-colored whole wheat flours. WF-JM exhibits smaller starch granules and a fragmented protein matrix attributed to the increased milling pressure. Physicochemical analyses reveal lower moisture and higher damaged starch in WF-JM. Rheological analyses show lower viscosity in the WF-JM blends. The mixograph results reveal weaker dough-mixing stability and strength for WF-JM. Cooked noodles from WF-JM are uneven, in contrast to uniform WF-UM strands. Blending WF-UM enhances noodle quality. Overall, the noodle-making performance for WF-JM was inferior compared to WF-UM, confirming the significantly negative impact of damaged starch and fragmented protein matrix in whole wheat flour than the positive effect of particle size. This study highlights the complex interplay between milling methods, particle size, and physicochemical attributes, providing insights for optimizing whole wheat flour processing and product quality.

A numerical assessment to select the optimal geometry of a specific cyclone separator of wheat flour processing

AbstractIn this study, the effect of the cyclone body height on the flow field within the specific cyclone and also on the performance parameters of the cyclone has been investigated. The five heights of the cyclone as various configurations were I = 600, II = 675, III = 750, IV = 825, and V = 900 mm. A pressure‐based solver was used and the turbulent Reynolds stress model was utilized to simulate the flow. Then, the Lagrangian discrete phase model was used to simulate the solid phase. As the height of the cyclone increases, the pressure drop decreases. Also, the best separation efficiency and the highest particle velocity value were achieved at a height of 750 mm. The maximum values of turbulence intensity, skin friction coefficient, and strain rate were obtained as negative components of cyclone performance at the cyclone body height of 900 mm. The height of 750 mm was recognized as the best height of the cyclone's body.Practical ApplicationsApplying numerical simulation in food processing is a novel method to minimize equipment construction and reach a high‐accuracy design. Computational fluid dynamics can provide an accurate and detailed flow analysis in the cyclone separators utilized in the flour processing plant. The dimensional analysis can help the researchers to achieve the optimum design and enhance the cyclone performance by reducing pressure drop and increasing separation efficiency. Also, the maintenance cost would be significantly reduced due to detecting the critical sections and strengthening them.

Analisis Efektivitas Mesin Packer BG-04 dengan Metode Overall Equipment Effectiveness di Industri Pengolahan Tepung Terigu

The wheat flour processing industry is a food industry in the form of production of wheat flour needs which has the main raw material in the form of wheat. The increasing demand and increasing competition in the wheat flour industry require the company to maintain its effectiveness level, one of which is machine effectiveness. One example of a machine at a wheat flour processing industry is the BG-04 packer machine. This study aims to analyze the causes of the non-achievement of the effectiveness of the BG-04 Packer machine which is indicated by the Overall Equipment Effectiveness value standard of 85% and the calculation of its constituent elements, namely Availability, Performance, and Quality. The results showed that the Overall Equipment Effectiveness value of the BG-04 Packer Machine was 60%, meaning that it is still far from effective. From the results of the analysis of six big losses and pareto diagrams show the cause of the low ineffectiveness iddling and minor stopages losses caused by machine stops in a short duration but often occurs. Therefore, it is necessary to make improvements through the results of the 5W+1H analysis, namely conducting training on understanding the machine and how to fix it, making the ergonomic chair of the packer operator, making a rubber backer replacement schedule outside production hours, making and applying SOP, processing distribution scheduling with the most optimal method of cleaning the machine before use.

Unraveling the deterioration mechanism of dough during whole wheat flour processing: A case study of gluten protein containing arabinoxylan with different molecular weights

This study aims to the effect of arabinoxylan (AX) on gluten quality. Ultrasonic treatment is utilized to degrade water unextractable arabinoxylans (WUAX) from wheat bran, which obtains three molecular weights of AX. The results indicate that the shear viscosity and particle size of AX were decreased and the ζ-potential was increased after ultrasonic treatment. Analysis of the gluten shows that the free SH of gluten with 6% WUAX, SAX10, and SAX30 (ultrasound duration for 10 min and 30 min) was increased by 51.9%, 48.1%, and 17.0%, respectively, whereas the free SH of 2% SAX30-gluten was increased by 19.8%. Furthermore, WUAX impaired the viscoelasticity properties of gluten, while SAX30 improved the viscoelasticity of gluten. WUAX induced the open, fragile, and discontinuous structure of gluten. On the contrary, SAX30 promoted the formation of the compact and regular gluten structure. Overall, ultrasonic as a non-chemical treatment could be used to improve the quality of whole-wheat foods.

Investigating the Effects of NaCl on the Formation of AFs from Gluten in Cooked Wheat Noodles.

To clarify the effect of NaCl concentration (0-2.0%) on the formation of amyloid fibrils (AFs) in cooked wheat noodles, the morphology, surface hydrophobicity, secondary structure, molecular weight distribution, microstructure, and crystal structure of AFs were investigated in this paper. Fluorescence data and Congo red stain images confirmed the presence of AFs and revealed that the 0.4% NaCl concentration promoted the production of AFs. The surface hydrophobicity results showed that the hydrophobicity of AFs increased significantly from 3942.05 to 6117.57 when the salt concentration increased from 0 to 0.4%, indicating that hydrophobic interactions were critical for the formation of AFs. Size exclusion chromatography combined with gel electrophoresis plots showed that the effect of NaCl on the molecular weight of AFs was small and mainly distributed in the range of 5-7.1 KDa (equivalent to 40-56 amino acid residues). X-ray diffraction and AFM images showed that the 0.4% NaCl concentration promoted the formation and longitudinal growth of AFs, while higher NaCl concentrations inhibited the formation and expansion of AFs. This study contributes to the understanding of the mechanism of AF formation in wheat flour processing and provides new insight into wheat gluten aggregation behavior.

Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility

The changes of intact endosperm cell wall in cereal food processing and its effect on starch digestibility are important for developing nutritious and healthy next generation foods, but their changes in the process of traditional Chinese cooking products such as noodles making have not been investigated. In this paper, the changes in endosperm cell wall in the process of making dried noodles by adding 60 % wheat farina with varied particle sizes were tracked, and the underlying mechanisms affecting the noodle quality and starch digestibility were revealed. With increasing particle size (150–800 μm) of farina, the contents of starch and protein, swelling index of glutenin, and sedimentation value decreased significantly and the dietary fiber increased sharply; moreover, water absorption, stability and extensibility of dough decline obviously while the resistance to extension and thermal stability were enhanced. In addition, noodles made with flour added larger-particle size farina had a lower hardness, springiness, and stretchability while a higher adhesiveness. Compared to the flour and other samples, the flour with the smaller-particle size farina (150–355 μm) showed better rheological properties of dough and cooking quality of noodles. Furthermore, the integrity of the endosperm cell wall increased with increasing particle size (150–800 μm), which was perfectly preserved during noodle processing and was an effective physical barrier to inhibit starch digestion. The starch digestibility of noodles made from mixed farina with low protein content (∼15 %) did not significantly reduce compared to that of wheat flour noodles with high protein content (∼18 %), probably due to the increased cell wall permeability of noodle processing, or the overwhelming effect of noodle structure or protein content. In conclusion, our findings will contribute to an innovative perspective for in-depth understanding of the impact of endosperm cell wall on the quality and nutrition of noodles at the cellular level, which provided a theoretical basis for the moderate processing of wheat flour and the development of healthier wheat-based food products.

Functionality of Soft Wheat Flour Treated by Radiofrequency Assisted Thermal Processing

Highlights Functionality of RF processed soft wheat flour (SWF) in the sugar-snap cookies was evaluated. Functionality of the SWFs at RF processing conditions of 80°C for 7 h and 90°C for 2 h is acceptable. Study demonstrated the feasibility of RF-assisted thermal processing of SWF. ABSTRACT. Wheat flours are thermally processed to ensure microbiological safety for use in food products such as cakes, cookies, baby foods, etc. Traditional thermal processing of wheat flour takes a long time because of its poor thermal conductivity. Novel thermal processing methods, such as radiofrequency assisted processing, are poised to replace the traditional methods. However, to ensure the final acceptance and adaptability of novel methods, the performance of RF-processed flours in prepared products such as cookies and noodles is important. The objective of this study is to evaluate the functionality of radiofrequency (RF)-assisted thermally processed soft wheat flour (SWF) in the end products, namely sugar-snap cookies. Sugar-snap cookies were prepared from RF-processed, unpasteurized, and commercially processed SWFs following a standard method. The qualities of the prepared cookies, such as width, thickness, etc., were evaluated and compared. The width of the sugar-snap cookies of the RF-assisted thermal process conditions of 80°C for 7 h and 90°C for 2 h was not significantly (P > 0.05) different from that of the unpasteurized SWF. The cookie thickness for all the RF-assisted thermally processed conditions was significantly higher than that of the unpasteurized condition. However, the color, hardness, and fracturability values of sugar-snap cookies were not significantly different at all the RF-assisted thermal processing conditions when compared with those of the unpasteurized condition. The functionality of the flours in sugar-snap cookies indicates that the selected RF-assisted thermal processing temperatures and time combinations of 80°C for 7 h and 90°C for 2 h did not influence the functionality of the SWF significantly. Thus, this study demonstrates the feasibility of novel RF-assisted thermal processing of SWF without compromising the flour's functionality in the end products. Keywords: Click here to enter keywords and key phrases, separated by commas, with a period at the end

Soil and foliar selenium application: Impact on accumulation, speciation, and bioaccessibility of selenium in wheat (Triticum aestivum L.).

A comprehensive study in selenium (Se) biofortification of staple food is vital for the prevention of Se-deficiency-related diseases in human beings. Thus, the roles of exogenous Se species, application methods and rates, and wheat growth stages were investigated on Se accumulation in different parts of wheat plant, and on Se speciation and bioaccessibility in whole wheat and white all-purpose flours. Soil Se application at 2 mg kg–1 increased grains yield by 6% compared to control (no Se), while no significant effects on yield were observed with foliar Se treatments. Foliar and soil Se application of either selenate or selenite significantly increased the Se content in different parts of wheat, while selenate had higher bioavailability than selenite in the soil. Regardless of Se application methods, the Se content of the first node was always higher than the first internode. Selenomethionine (SeMet; 87–96%) and selenocystine (SeCys2; 4–13%) were the main Se species identified in grains of wheat. The percentage of SeMet increased by 6% in soil with applied selenite and selenate treatments at 0.5 mg kg–1 and decreased by 12% compared with soil applied selenite and selenate at 2 mg kg–1, respectively. In addition, flour processing resulted in losses of Se; the losses were 12–68% in white all-purpose flour compared with whole wheat flour. The Se bioaccessibility in whole wheat and white all-purpose flours for all Se treatments ranged from 6 to 38%. In summary, foliar application of 5 mg L–1 Se(IV) produced wheat grains that when grounds into whole wheat flour, was the most efficient strategy in producing Se-biofortified wheat. This study provides an important reference for the future development of high-quality and efficient Se-enriched wheat and wheat flour processing.

The Spread and Regional Development of Wheat Farming in the Yellow River Valley under the Han Empire

We synthesize recent archaeological discoveries on the spread of Han wheat farming, including archaeobotanical evidence, artefacts related to wheat farming and wheat flour processing, and discovered texts such as wooden slips. We cross-examine the archaeological data with transmitted historical records within the wider social and cultural contexts of the Yellow River valley and adjacent regions. We conclude that the spread of wheat farming in the Middle Yellow River region was slower than that of the Lower Yellow River region due to environmental and social reasons. After Emperor Wu's era, wheat farming began to take off in both regions, which was characterized by its expanding geographic distributions, its increasing importance in the imperial agricultural economies and its growing recognition by the society. The beneficial factors, including favorable climate-environmental conditions, accumulating agronomic knowledge, technological innovations and other factors, and changing dietary traditions played diverse roles in the regional development of wheat farming in these regions.

Characterization of novel low-molecular-weight glutenin subunit genes from the diploid wild wheat relative Aegilops umbellulata

AbstractLow molecular weight glutenin subunits (LWM-GSs) play a crucial role in determining wheat flour processing quality. In this work, 35 novel LMW-GS genes (32 active and three pseudogenes) from three Aegilops umbellulata (2n = 2x = 14, UU) accessions were amplified by allelic-specific PCR. We found that all LMW-GS genes had the same primary structure shared by other known LMW-GSs. Thirty-two active genes encode 31 typical LMW-m-type subunits. The MZ424050 possessed nine cysteine residues with an extra cysteine residue located in the last amino acid residue of the conserved C-terminal III, which could benefit the formation of larger glutenin polymers, and therefore may have positive effects on dough properties. We have found extensive variations which were mainly resulted from single-nucleotide polymorphisms (SNPs) and insertions and deletions (InDels) among the LMW-GS genes in Ae. umbellulata. Our results demonstrated that Ae. umbellulata is an important source of LMW-GS variants and the potential value of the novel LMW-GS alleles for wheat quality improvement.

Hazardous area classification for wheat flour processing plant

Dust explosion possibly occurs in common unit operations such as mills, grinders, dryers, and other modes of transport. The basic element for the setting of hazardous zone types consist of identifies release sources, determination of classification region of hazardous area, overviewing the basic operation in wheat flour processing plant with their specification requirement and use of a suitable code or calculations to determine area scope. Therefore, this analysis can be more elaborate by classifying the hazardous area into several areas using the International Electro Technical Commission System for Certification to Standards Relating to Equipment for Use in Explosive Atmospheres standard. Thus, wheat flour processing plant area classification can be categorized according to three zones based on the quantity of an explosion into atmosphere and its release frequencies which are zones 20, zones 21, and zones 22. From the results, it can be summarized that zone 20 is almost inside or closer one with the main equipment located near the ignition source which could lead to dust explosion, whereas zone 21 and zone 22 comes after zone 20 which is a less hazardous area as compared to zone 20 areas.

Effect of transglutaminase on the quality and protein characteristics of aleurone-riched fine dried noodles

The dietary intake of aleurone is beneficial to health, but higher aleurone supplementation is not conducive to wheat flour processing. Transglutaminase has been widely recognized for the positive role in improving the quality of wheat flour products. In the study, protein aggregation behavior and quality of aleurone-riched fine dried noodles were evaluated to explain the effect of transglutaminase on quality and protein characteristics of aleurone-riched fine dried noodles, so as to expand the utilization of wheat by-products and the production of nutrient-riched noodles. The results showed that the aleurone-riched fine dried noodles containing 1.0% TGase had the best texture properties, less cooking loss, and better sensory performance, and noodles had a tighter binding structure. Moreover, transglutaminase could inhibit the extraction of SDS soluble protein in aleurin-riched dried noodles, promoting the transformation of free sulfhydryl group to disulfide bond. Meanwhile, the protein of the aleurin-riched fine dried noodles had a higher proportion of β-sheets, the thermal stability is improved. However, a large amount of TGase can still lead to the poor quality of noodles. Therefore, the addition of 1.0% transglutaminase has a positive effect on the quality of aleurone-riched fine dried noodles through covalent interaction.

Investigation on the Molecular and Physicochemical Changes of Protein and Starch of Wheat Flour during Heating.

The behaviors of starch and protein in wheat flour during heating were investigated, and the molecular changes of starch and protein and their effects on the textural characteristics were assessed. The results showed that with the increased temperature, soluble protein aggregated to insoluble high-molecular-weight protein polymers when the heating temperature exceeded 70 °C, and the aggregation of protein was mainly caused by covalent bonds of disulfide (SS) bonds. Hydrophobic interaction was the main noncovalent bond that participated in the formation of protein aggregates. The major change in the secondary structure during heating was a pronounced transition towards β-sheet-like structures. Considerable disruption of ordered structures of starch occurred at 70 °C, and starch was fully gelatinized at 80 °C. Typical starch pasting profiles of cooked flour were observed when the temperature was below 70 °C, and heat treatment decreased the pasting viscosity of the cooked flour from control to 80 °C, whereas the viscosity of the wheat flour increased in heating treatment at 90, 95 and 100 °C. The intense protein-starch interaction during heating affected the textural characteristic of flour gelation, which showed higher strength at 90, 95 and 100 °C. This study may provide a basis for improving wheat flour processing conditions and could lead to the production of new wheat products.

A dynamic risk assessment approach based on stochastic hybrid system: Application to microbial hazards in food processing

In food processing, it is essential to guarantee the safety of microbial hazards. Microorganisms exist, transit and continuously grow along the food processing with hybrid evolutionary characteristics and uncertainties. Thus, a particular risk assessment is essential to effectively predict and evaluate the risk of microbial hazards in food processing. For such a purpose, we propose a comprehensive dynamic risk assessment approach based on a stochastic hybrid system (SHS). First, we formulate a dynamic evolution of microorganisms in food processing according to the SHS model. Second, we employ a Monte Carlo simulation to obtain the probability density functions of process characteristic information for microorganisms during processing. Additionally, we design a novel risk indicator of “hazard degree” to quantify the potential risks of microorganisms based on this process information. Finally, we present a case study of wheat flour processing to estimate the risk of mixed mildew on the basis of the SHS approach. Experimental results show that the proposed approach is feasible in modeling the hybrid evolution and handling uncertainties in predictions of microbial hazards. This study should prove to be a valuable reference to ensure food safety for risk management and decision-making departments.

The endosperm-specific transcription factor TaNAC019 regulates glutenin and starch accumulation and its elite allele improves wheat grain quality.

In wheat (Triticum aestivum L.), breeding efforts have focused intensively on improving grain yield and quality. For quality, the content and composition of seed storage proteins (SSPs) determine the elasticity of wheat dough and flour processing quality. Moreover, starch levels in seeds are associated with yield. However, little is known about the mechanisms that coordinate SSP and starch accumulation in wheat. In this study, we explored the role of the endosperm-specific NAC transcription factor TaNAC019 in coordinating SSP and starch accumulation. TaNAC019 binds to the promoters of TaGlu-1 loci, encoding high molecular weight glutenin (HMW-GS), and of starch metabolism genes. Triple knock-out mutants of all three TaNAC019 homoeologs exhibited reduced transcript levels for all SSP types and genes involved in starch metabolism, leading to lower gluten and starch contents, and in flour processing quality parameters. TaNAC019 directly activated the expression of HMW-GS genes by binding to a specific motif in their promoters and interacting with the TaGlu-1 regulator TaGAMyb. TaNAC019 also indirectly regulated the expression of TaSPA, an ortholog of maize Opaque2 that activates SSP accumulation. Therefore, TaNAC019 regulation of starch- and SSP-related genes has key roles in wheat grain quality. Finally, we identified an elite allele (TaNAC019-BI) associated with flour processing quality, providing a candidate gene for breeding wheat with improved quality.