Wheat Flour Type Research Articles

Comparative Study on Rheological Properties of Wheat Flour Types for Industrial Usage

<span lang="EN-US">Wheat, <em>Triticum aestivum</em> is one of the grains consumed worldwide as a staple food used in a variety of processed commodities. </span><span lang="IN">The r</span><span lang="EN-US">heological properties of the raw commodity will define the end product’s characteristics, whether it is of high quality or not. Moreover, the processes of, e.g., grinding, crushing, etc., of grain will also determine the flour’s content, which will further go on for other processes and be delivered to the consumer in the end product. </span><span lang="IN">To that end</span><span lang="EN-US">, the properties and effects of different wheat flour contents were analyzed for different types of flour 550, 1050 and whole grain flour available in Germany. These samples were analyzed to select the best-suited commodity for industrial purposes. Falling number, gluten percentage, starch content, viscosity and farinograph were determined for flour </span><span lang="IN">during</span><span lang="EN-US"> baking test and bread volume for its products. Three types of flour with different content percentages were tested for comparison </span><span lang="IN">to</span><span lang="EN-US"> find the best-suited type for the baking purpose among them. Among the types 550, 1050 and whole grain flour, the parameters are fitter for bread baking process is 550 type as the results show falling number = 450.25; 334; 296.87; starch (%) = 75.45; 69.72; 64.75; gluten (%) = 38.65; 31.84 and 21.44, and bread volume is 400, 340 and 300 ml respectively. This study suggested that flour with more starch content and a falling number will produce a reasonable volume and more appealing bread regarding sensory attributes.</span>

Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads

The objective of this study was to investigate the combined effects of different types of wheat flour (whole or white) with natural yogurt, pineapple juice, and beer wort for sourdough production to improve the technological characteristics of milk breads. Seven milk breads were prepared with varying yeast fermentation and sourdough types (produced with different types of wheat flour and substrates). A physical analysis (oven jump, bread shape, crust thickness, expansion coefficient, and images of the slices), proximal composition examination (moisture, carbohydrates, proteins, lipids, and ash), and acceptability and purchase intent evaluation were then performed. The results showed that the factors under study influenced the technological characteristics of the milk breads, and that the sourdough consisting of whole wheat flour and yogurt was less acceptable. However, sourdough prepared using white wheat flour and beer wort was the most effective, being a promising alternative in the elaboration of milk breads.

Effect of inulin, galacto oligosaccharides and iron fortification on iron deficiency anemia among women of reproductive age; a randomized controlled trial

Iron supplementation and fortification are the well-known approaches to treat iron deficiency anemia (IDA) in women of reproductive age. The objective of the current randomized controlled trial (RCT) was to evaluate the cumulative effects of prebiotics and iron fortification among women of reproductive age. For this purpose, a total of 75 iron deficient women of childbearing age were recruited and randomly divided into 5 groups (4 treatment groups and 1 control group). Four different types of fortified wheat flour were prepared using two iron fortificants (NaFeEDTA and FeSO4) and two prebiotics [inulin and galacto oligosaccharides (GOS)], while control group was treated with iron fortified flour without any prebiotics. Blood samples were collected from overnight fasted women on monthly basis up to 90 days. Hematological indices such as Hemoglobin (Hb), Hematocrit, Red Blood Cell (RBC) Count and Mean Corpuscular Volume (MCV), as well as iron biomarkers including serum iron, ferritin, transferrin, and Total Iron Binding Capacity (TIBC) were evaluated for analyses. The results showed a considerable positive improvement in all iron biomarkers as well as hematological indices among the treatment groups (P-value < 0.05), as compared to the control group. A maximum Hb (11.86 ± 0.24 mg/dL) and hematocrit value (35.06 ± 1.32%), was reported in group G3 which was treated with fortified wheat flour at a dose of 963 mg/kg GOS + 15 ppm FeSO4. On the other hand, highest mean values for RBC Count (4.73 ± 0.41 mil/mm3), MCV (81.41 ± 3.21 fL), serum iron (75.62 ± 2.79 μg/dL), serum transferrin (16.82 ± 0.30 mg/dL), and TIBC (403.68 ± 7.27 μg/dL) were observed in G4 group receiving the fortified wheat flour at a dose of 963 mg/kg GOS + 30 ppm FeSO4 level. The study concluded that prebiotic fortification along with iron salts helps to enhance iron absorption among iron deficiency anemic women of reproductive age.

Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour

In this research the regression analysis for obtaining the equations between chemical composition of flour and dough rheology properties were presented. The dough was prepared from wheat flour type 400 and porcino (Boletus edulis) flour. The replacing wheat with porcino flour (5–30%) was a good way to reduce energetic value and the content of carbohydrate and gluten, and increase the content of protein, ash, tannins and cellulose. The results showed the water absorption, extensibility, dough development time and extensibility were strong positive statistically significant correlated with cellulose, tannins and ash content (r ≥ 0.88). Based on Cluster analysis the maximum content of 446.54 μg/g of tannins, 5.06 g/100 g of cellulose and 1.69 g/100 g of ash would be quantities which disrupt the mentioned dough rheology properties. The protein content was positively correlated to water absorption and dough development time, indicating the importance of proteins, and not gluten, in the investigated dough rheology. Amylograph data were not statistically significant correlated by any chemical components suggesting the starch gelatinization process has was not been affected by the change in the chemical composition caused by the replacement of wheat flour with porcino flour in the examined ratio.

Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis

Wheat flour is the main ingredient in bread processing. Wheat flour manufacturers produce quality wheat flour suitable for bread in term of its chemical composition and rheological properties. This study compared four types of wheat flours (premium high protein, high protein, economic high protein, and medium protein) produced by PT XYZ (namely GC, GE, KR and BS) with wheat flours produced by other manufacturers (TTK1 to TTK8) in the making of sweet bread. Chemical composition (moisture, ash, protein and gluten), Farinograph profile and sensory quality of the resulting sweet bread were compared. The quality of GC flour had a high moisture and lower protein content than wheat flours in the same class (TTK1, TTK2). This affected the rheological characteristics, i.e a low development time and stability, as well as a high mixing tolerance index (MTI). The KR flour had a higher ash content than other flours in the same class (TTK5, TTK6), while BS flour had a higher moisture content than TTK7 and TTK8. The moisture content of wheat flour had negative correlations on sweet bread taste, while the ash had negative correlations on aroma, crumb, and taste. The protein and gluten of wheat flour affected its rheological characteristics, hence contributed to volume, crumb and softness of sweet bread.

Mycotoxins in Wheat Flours Marketed in Shanghai, China: Occurrence and Dietary Risk Assessment.

The risk of exposure to mycotoxins through the consumption of wheat flours has long been a concern. A total of 299 wheat flours marketed in Shanghai Province of China were surveyed and analyzed for the co-occurrence of 13 mycotoxins through an ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method. The detection rates of mycotoxins in wheat flours ranged from 0.7~74.9% and their average contamination levels in wheat flours (0.2~57.6 µg kg-1) were almost lower than the existing regulations in cereals. However, their co-contamination rate was as high as 98.1%, especially Fusarium and Alternaria mycotoxins. Comparative analysis of different types of wheat flours showed that the average contamination levels in refined wheat flours with low-gluten were lower. Based on these contamination data and the existing consumption data of Shanghai residents, point evaluation and the Monte Carlo assessment model were used to preliminarily evaluate the potential dietary exposure risk. The probable daily intakes of almost all mycotoxins, except for alternariol, were under the health-based guidance values for 90% of different consumer groups. Health risks of dietary exposure to alternariol should be a concern and further studied in conjunction with an internal exposure assessment.

EFFECT OF DIFFERENT FOOD ENZYMES AS LEAVENING AGENT ON WHEAT FLOUR PROTEIN DURING FERMENTATION

The present study was undertaken for the characterization of wheat flour on the basis of protein content and dough quality and to evaluate the rheological changes of the dough after fermentation with a-amylase, protease, sodium acid pyrophosphate (SAPP) and yeast. In this experiment, three types of wheat flour (hard, soft and mixed) were used and the resulted gluten percentage were 1575, 10.14 and 5.78, respectively. Four types of dough samples were made. During fermentation of the dough, the temperature and pH of the dough mass using different leavening agents viz. a-amylase, protease, SAPP and yeast have been found optimum 24 to 25 °C at pH 5.9- 6.3; 25 to 26 °C at pH 6.2; 26 °C at pH 5.2 to 5.4 and 28 to 30 °C at pH 4.9 to 5.3, respectively. After fermentation, the content of gluten in different processed dough samples were estimated as 8.32 %, 0.11%, 6.5% and 3.15 %, respectively. The use of a-amylase resulted crispiness crumb, protease resulted very small yellowish crumb product, SAPP resulted very good crumb mass with increased volume and yeast showed more elastic crumb texture with gas cell at desirable stage. The results of the study indicate that, soft wheat flour can be used for quality biscuit dough preparation and the use of particular leavening agents can bring desirable rheological changes during fermentation. The particular leavening agents can also help to produce well structured crumb texture, sufficient gas cell (porosity) and color which are few of the requirements for standard biscuit production.

EVALUATION OF THE QUALITY OF WHEAT WITH ADDED IMPROVERS

One of the main indicators of quality of grain flours is the enzyme content. The most important enzymes on the wheat flour are the a - amylase and the b - amylase. Unique for wheat flour dough are its rheological properties, namely elasticity and extensibility, which are largely due to the properties of gluten formed during kneading and how it interacts with other components of flour and product ingredients. In the present paper are presented the experimental results regarding the falling index Hagberg and determination the main rheological properties - tenacity, extensibility, elasticity, and baking strengthfor differently wheat flour types produced, from 2021 production. The research is important for specialists in the field, in terms of the need to apply the corrections that must be made to flour in the technological process of baking, in order to obtain quality products. The main objective of this work was to improve the knowledge regarding the qualitative analysis of wheat and to improve the quality of flour by adding improvers in the field of the variability of the quality parameters of wheat, which is an annoying feature of the Romanian crops.

Enhancement of Wheat Flour and Dough Properties by Non-Thermal Plasma Treatment of Wheat Flour

Demand to improve food quality attributes without the use of chemicals has risen exponentially in the past few years. Non-thermal plasma (NTP) (also called ‘cold plasma’) is becoming increasingly popular for this purpose due to its unique low-temperature and non-chemical nature. In the present research, the concept of in situ dielectric barrier discharge (DBD) plasma treatment inside a rotational reactor for the direct treatment of wheat flour was experimentally analyzed. The primary research goal was to determine the effects of short-period NTP treatment of DBD type on flour and dough properties. For this purpose, the influence of different operating parameters was tested, i.e., treatment time, the amount of flour placed in the reactor and the environmental (air) temperature. Changes in the structural attributes of the most commonly used flours (type 550 and 1050) and their respective doughs were studied using a set of analytical techniques. Rheological analysis demonstrated the ability of NTP to significantly intensify the visco-elastic properties of dough produced from wheat flour type 550 that was treated for less than 180 s. This indicated that plasma treatment enhanced intermolecular disulphide bonds in gluten proteins, which resulted in stronger protein–starch network formations. However, longer treatment times did not result in a significant increase in the visco-elastic properties of wheat dough. The obtained results showed a 6–7% increase in flour hydration due to NTP treatment, which also makes a contribution to hydrogen bonding due to changes in the bonded and free water phase. Experimental findings further confirmed the dependence of NTP treatment efficiency on environmental air temperature.

THE EFFECT OF THE ADDITION OF VARIOUS TYPES OF OILS ON THE TECHNOLOGICAL QUALITY OF WHEAT DOUGH AND BREAD

The aim of this work was to evaluate the effect of the addition (0.5 %, 1 % and 1.5 %) of vegetable oils (pumpkin, rapeseed and sunflower oil) on the technological quality (rheological properties of dough, bakery indicators and bakery experiment) of wheat dough and subsequently wheat bread. The wheat flour type T 650 was used as a base and also control. In this type was determined a dry matter of 86.65 %. By determining the bakery indicators (crude protein content, falling number, starch content, ash content, titratable acidity and Zeleny index) it is possible to summarize that this type of four was strong. The gluten properties of T 650 flour were optimal and suitable for bakery use. The specific volume, volume yield, bulk productivity, bread yield, loss during baking and shape were determined by a baking experiment. The highest specific volume was determined in a bread loaf with the addition of 1.5 % pumpkin oil – 424.2 cm3.100 g-1. The volume of prepared breads increased with oil addition – the highest value was determined in sample with the addition of 1.5 % sunflower oil (volume increase of 24 % with compared to the control variant without addition. The shape of prepared breads was optimal; the bulk productivity increased in direct proportion to the addition of individual oils. The addition of vegetable oils had a beneficial effect on the rheological properties of the dough. The farinograph properties were good, but in the wheat dough with the addition of rapeseed oil, the development time of the dough gradually decreased. After the addition of pumpkin oil, it was determined development time of the dough (the difference between the maximum and minimum) higher by 55 % with compared to the control variant without addition. It was also recorded positive results for the evaluation by the extenzograph properties. By a comprehensive evaluation, it can be stated that the addition of vegetable oils had positive effects on wheat dough and prepared bread.

Evaluation of the effect of substrates and types of wheat flour on microbiological characteristics, pH values, levels of total phenolic compounds, antioxidant capacity and fermentative capacity of sourdough

Sourdough is a process that is expanding nowadays. However, the microorganisms present produce metabolites that can cause changes in the breads. Thus, the objective of this work was to evaluate the effects of substrates and types of wheat flour on microbiological characteristics, pH values, total phenolic compounds, antioxidant capacity and fermentative capacity of different types of sourdough, comparing them with dry yeast. In this way, six sourdough were elaborated, diversifying the type of wheat flour (whole or white) and the substrate (beer wort, pineapple juice or natural yogurt), being evaluated in the microbiological aspects (yeast count, bacteria under anaerobic conditions and under aerobic conditions), physicochemical (pH, phenolic compounds and antioxidant capacity (β-carotene/linoleic acid, ABTS and DPPH)) and fermentative capacity (only in sourdough). In view of the results obtained, it was observed that both white wheat flour and whole wheat flour, with the substrates yogurt, pineapple juice and brewer's wort, showed differences in microbiological characteristics, in pH values, in the content of compounds total phenolics, antioxidant capacity and fermentative capacity compared to dry yeast, with whole wheat flour, pineapple or beer wort providing microbial diversity, as well as lowering the pH. WY (white wheat flour and yogurt), WP (white wheat flour and pineapple) and IW (whole wheat flour and beer wort) sourdough were more resistant to temperatures (25 °C, 30 °C e 35 °C).

Evaluation of quality parameters in some types of wheat flour used for different purposes

Wheat flour is generally produced by milling wheat until a fine powder is produced. The flour is used for different purposes, generally for the preparation of baked products. This study aims to analyze and evaluate the quality of the flour that is traded on the market in Albania, such as T00, T0, all-purpose, whole grain, etc. produced in Albania or abroad. A total of 20 flour samples were purchased from the market and the technical properties such as water absorption, stability, sedimentation, dough energy and some physical and chemical properties such as moisture, total ash, acidity, protein and gluten were evaluated. Analyses were conducted according to AACC standards. The results show that all samples have almost the same parameters as described on the labels. Protein content ranged from 9.6 to 16.6%, with the highest percentage found in sample IFW0. Water absorption ranged from 58.5 to 65%, with sample AFA1 having the highest value. Acidity is the most commonly used parameter to determine storage conditions, and all samples had a low value. It ranged from 0.65 to 0.8%, with the highest value found in whole wheat flour. The gluten content varied from 18 to 35.7%, with the highest value detected in sample IFW0. According to the analysis of the samples, the wheat flour sold in the Albanian market has good parameters regarding the amount of protein, gluten, water absorption etc. They are different for different types of flours and we recommend consumers to read the label carefully before buying.

The effect of some additives on the rheology of dough and quality of bread

The technology of production of baking products today can not be imagined without the use of food additives. In this research it was aimed to investigate the use of some additives in wheat flour type 500 for bread production. The formulations and additives used in this study are: without additives for M0, emulsifiers (E 472e) for M1, calcium phosphate (E341 ii) for M2, L-ascorbic acid (E300) for M3 and Damil additive complex (antifouling E170 - 0.06 %; emulsifier E472e -0.08 %; antioxidant E300 -0.01 %; fungal a-amylase - 0.01 %) for M4 formulation. The results showed that the use of additives positively affects some rheological qualities such as water absorption capacity, stability and energy of the dough. M4 bread had a higher specific volume than all breads with 5.14 cm 3 g-1, while M1 and M3 breads were similar. From the total points accumulated for the sensory qualities the M4 bread with a total of 88.8 points accumulated had the best qualities with volume, external appearance and very good crust and crumb taste. It is therefore recommended to use the Damil additive complex in bread production.

The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour

The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour

Quantitative detection of talcum powder in wheat flour based on near-infrared spectroscopy and hybrid feature selection

Excessive talcum powder in wheat flour would bring great harm to the health of consumers. How to quickly and accurately detect the content of talcum powder in wheat flour was of great significance. In this study, based on the advantages of near-infrared spectroscopy (NIRS) technology in material detection, the talcum powder in wheat flour sample was quantitatively detected. In this study, 123 wheat flour samples mixed with different content of talcum powder were prepared based on three types of wheat flour, and 41 samples were configured for each type of wheat flour. Among them, the content of talcum powder in 41 samples configured from each type of wheat flour ranged from 0% to 20%, and the content gradient was 0.5%. Firstly, local outlier factor (LOF) was used to eliminate two abnormal samples, and the remaining samples were divided into 85 training set samples and 36 prediction set samples according to the sample set partitioning based on joint X-Y distances (SPXY). Then, the performance of various spectral preprocessing methods and their combinations were compared. Among them, the performance of gradient boosted decision tree (GBDT) combined with standard normal transform (SNV) and first derivative (1D) was proved to be the best. Then, the effective features were selected according to elastic net (EN), genetic algorithm (GA) and EN + GA. Among them, EN + GA was proved to be the best, and 55 effective features were selected from 1050 features. Finally, the detection model was established to predict the talcum powder content in wheat flour. Through the evaluation of external samples, the correlation coefficient (R2), root mean square error of prediction (RMSEP) and relative percent difference (RPD) of the detection model on 20 new samples with low-content talcum powder reached 0.9242, 1.3185 and 3.3443 respectively. The results showed that this study provided a new idea for the efficient, nondestructive and rapid detection of talcum powder in wheat flour, and had adaptability and practicability for low-content talcum powder samples. At the same time, the hybrid feature selection method used in this study was effective and feasible.

Effects of freeze-thaw cycles on the quality of frozen raw noodles

The effects of freeze-thaw cycles (0–8) on the quality of frozen raw noodles (FRN) were investigated. Three types of wheat flour with different protein contents were used to prepare FRN. Freeze-thaw treatment decreased the break force and increased the tensile distance of FRN with higher protein content. More mobile water and less compact microstructure were detected in FRN. Freeze-thaw cycles exerted negative effects on the cooking and texture performance of FRN indicated by increases in the cooking loss (CL) and broken noodle (BN) percentage and decreases in the hardness and chewiness. After four freeze-thaw cycles, FRN with lower protein content exhibited higher CL and BN ratios and less chewiness. The tensile distance and peak force of the gluten isolated from FRN decreased during freeze-thaw cycles, which caused the quality deterioration of FRN. FRN with higher protein content and greater gluten strength demonstrated better resistance to the freeze-thaw treatment.

PASTRY BASED ON FLOUR WITH SPECIFIC CHARACTERISTICS

Preservation of initially high quality of the pastry based on the natural ingredients throughout their shelf-life is amajor factor to ensure their competitiveness. One of the effective ways of solving this task is using the types of wheatflour with specific characteristics. Differential approach to the technological characteristics of flour, depending onbaked goods types, makes it possible to ensure the stability of the technological process and the quality of the producedproducts without usage of inorganic improvers. Among the types of wheat flour with specific characteristics the flour ofwaxy wheat, the starch of which does not contain amylose, which plays an important role in the stealing of flour products,is to particular interest. The studies found that waxy wheat flour characterised with higher gassing power andwater absorption compare with control. According to their technological characteristics it is suggested to use wheatflours with specific characteristics in the technology of yeast-containg cakes, hardtacks with lower sugar capacity.Flour of extra-soft wheat Oksana is characterized by low water absorption and weak gluten, which are desirable technologicalproperties for the production of most types of confectionery dough. It was found that waffles and wafers basedon extra-soft wheat Oksana flour are characterized with lower density and better porosity and texture compared withthe control. It is shown that the use of waxy wheat flour and biscuit wheat flour in the technology of mentioned pastrytypes leads to the technological process intensification, stabilization of their rheological characteristics, product qualityand their freshness without adding of improvers.

Effect of Hemp Seed Oil Addition on the Rheological Properties of Dough and Bread

The aim of the study was to determine the influence of hemp seed oil on the rheological properties of the dough and the properties of white and black wheat flour bread. In this work, the dough was obtained from wheat flour types 550, 650, and 1350 to which hemp seed oil was added in percentages ranging from 0–15% (flour-based). The empirical and fundamental rheological properties of the dough were characterization using an alveograph test and a rotational rheometer. The rheological properties determined by the alveograph test indicated a correlation between the dough extensibility index and the bread volume. The obtained results led to the conclusion that the addition of oil in the dough, at a maximum percentage of 15%, modifies rheological properties by decreasing the modulus of viscosity and elasticity. Textural properties were used to determine hardness, springiness, cohesiveness, and adhesiveness. The hardness and softness of the bread decreased as the percentage of added oil increased and the elasticity of the bread samples increased with the addition of more oil. Supplementing bread with oil has led to improved textural features and sensory scores. Generally, the best quality was obtained at the optimum usage level of 5–10% hemp oil.

The Fungal Microbiome of Wheat Flour Includes Potential Mycotoxin Producers.

Consumers are increasingly demanding higher quality and safety standards for the products they consume, and one of this is wheat flour, the basis of a wide variety of processed products. This major component in the diet of many communities can be contaminated by microorganisms before the grain harvest, or during the grain storage right before processing. These microorganisms include several fungal species, many of which produce mycotoxins, secondary metabolites that can cause severe acute and chronic disorders. Yet, we still know little about the overall composition of fungal communities associated with wheat flour. In this study, we contribute to fill this gap by characterizing the fungal microbiome of different types of wheat flour using culture-dependent and -independent techniques. Qualitatively, these approaches suggested similar results, highlighting the presence of several fungal taxa able to produce mycotoxins. In-vitro isolation of fungal species suggest a higher frequency of Penicillium, while metabarcoding suggest a higher abundance of Alternaria. This discrepancy might reside on the targeted portion of the community (alive vs. overall) or in the specific features of each technique. Thus, this study shows that commercial wheat flour hosts a wide fungal diversity with several taxa potentially representing concerns for consumers, aspects that need more attention throughout the food production chain.

An Intervention With Michigan-Grown Wheat in Healthy Adult Humans to Determine Effect on Gut Microbiota: Protocol for a Crossover Trial.

BackgroundDaily fiber intake can increase the diversity of the human gut microbiota as well as the abundance of beneficial microbes and their metabolites. Whole-grain wheat is high in fiber.ObjectiveThis manuscript presents a study protocol designed to understand the effects of different types of wheat on gastrointestinal tract microbes.MethodsHuman adults will consume crackers made from three types of wheat flour (refined soft white wheat, whole-grain soft white wheat, and whole-grain soft red wheat). In this study, participants will alternate between crackers made from refined soft white wheat flour to those made from whole-grain soft white wheat and whole-grain soft red wheat flour. Survey and stool sample collection will occur after 7-day treatment periods. We will assess how wheat consumption affects gastrointestinal bacteria by sequencing the V4 region of 16S rRNA gene amplicons and the inflammatory state of participants’ intestines using enzyme-linked immunosorbent assays. The butyrate production capacity of the gut microbiota will be determined by targeted quantitative real-time polymerase chain reaction.ResultsWe will report the treatment effects on alpha and beta diversity of the microbiota and taxa-specific differences. Microbiota results will be analyzed using the vegan package in R. Butyrate production capacity and biomarkers of intestinal inflammation will be analyzed using parametric statistical methods such as analysis of variance or linear regression. We expect whole wheat intake to increase butyrate production capacity, bacterial alpha diversity, and abundance of bacterial taxa responsive to phenolic compounds. Soft red wheat is also expected to decrease the concentration of inflammatory biomarkers in the stool of participants.ConclusionsThis protocol describes the methods to be used in a study on the impact of wheat types on the human gastrointestinal microbiota and biomarkers of intestinal inflammation. The analysis of intestinal responses to the consumption of two types of whole wheat will expand our understanding of how specific foods affect health-associated outcomes.International Registered Report Identifier (IRRID)DERR1-10.2196/29046