Whole Grain Wheat Research Articles

Electrochemical determination of 5-heneicosylresorcinol using a disposable molecularly imprinted polymer-modified screen-printed electrode

Alkylresorcinols serve as critical biomarkers for whole-wheat grains, and their precise analysis is essential for authenticating and monitoring the quality of whole-wheat products. In this study, we developed a novel electrochemical sensor by using a disposable screen-printed electrode for the sensitive and selective detection of 5-heneicosylresorcinol (AR21). To enhance the sensor’s sensitivity and selectivity, multilayered Ti3C2Tx (m-Ti3C2Tx) nanomaterials were incorporated into the electrode in conjunction with molecularly imprinted polymers. Under optimized conditions, the sensor exhibited a linear detection range of 0.005 to 100 mg·L−1, with a detection limit of 3.98 μg·L−1 for AR21. Furthermore, the sensing platform demonstrated remarkable selectivity for AR21 when compared to structurally similar compounds, along with excellent reproducibility and stability. Validation studies with real wheat food samples confirmed the effectiveness of the proposed method, underscoring its potential as a rapid and portable solution for the assessment of whole-grain foods.

Wheat Germ Agglutinin (WGA): Its Nature, Biological Role, Significance in Human Nutrition, and Possibility to Be Used as Marker of Whole-Grain Status in Wheat-Based Foods.

The growing scientific evidence on the health benefits of whole-grain food consumption has promoted the manufacturing of a great number of products differing in quality and content of whole-grain components. This is particularly true for commercial wheat-based products where it is not always clear how much whole wheat is present considering that in many cases, they are manufactured from reconstituted mill streams and that there is not a standardised globally accepted definition and metrics to objectively evaluate whole-grain status. Attempts have been made to assess the level of "wholegraininess" in wheat products by measuring specific constituents that correlate with different wheat tissues, especially those that are expected to be found in a true whole-grain wheat product. Wheat germ agglutinin (WGA), a small lectin protein present exclusively in the wheat-germ tissues, has been indicated by several scientists as one of these constituents and after founding that its level changes depending on the amount of germ found in a wheat flour, it has been indicated as a biomarker of whole-grain status for wheat products. In this review, the biochemistry of WGA, its methods of detection, and current knowledge on its possibility to be practically utilized as a reliable marker are critically discussed.

Impacts of Whole-Grain Soft Red, Whole-Grain Soft White, and Refined Soft White Wheat Flour Crackers on Gastrointestinal Inflammation and the Gut Microbiota of Adult Humans.

Consumption of whole-grain wheat has been associated with positive health outcomes, but it remains unclear whether different types of wheat elicit varying effects on the gut microbiome and intestinal inflammation. The objectives of this research were to investigate the effect of two whole-grain wheat flours versus refined wheat flour on the diversity of the human gut microbiota, as well as on butyrate production capacity and gastrointestinal inflammation, using one-week dietary interventions. For this study, 28 participants were recruited, with ages ranging from 18 to 55 years and a mean BMI of 26.0 kg/m2. For four weeks, participants were provided 80 g daily servings of different wheat crackers: Week A was a run-in period of crackers made from soft white wheat flour, Week B crackers were whole-grain soft white wheat flour, Week C crackers were a wash-out period identical to Week A, and Week D crackers were whole-grain soft red wheat flour. At the end of each week, participants provided fecal samples that were analyzed for markers of intestinal inflammation, including lipocalin and calprotectin, using enzyme-linked immunosorbent assays and quantitative real-time PCR. The primary outcome, gut bacterial community alpha and beta diversity, was similar across timepoints. Three taxa significantly differed in abundance following both whole-grain wheat flour interventions: Escherichia/Shigella and Acidaminococcus were significantly depleted, and Lachnospiraceae NK4A136 group was enriched. Secondary outcomes determined that protein markers of intestinal inflammation and genes related to putative butyrate production capacity were similar throughout the study period, with no significant changes. Lipocalin concentrations ranged from 14.8 to 22.6 ng/mL while calprotectin ranged from 33.2 to 62.5 ng/mL across all 4 weeks. The addition of wheat crackers to the adult human subjects' usual diet had a minimal impact on their gastrointestinal inflammation or the gut microbiota.

Biotehnološki procesi kot sredstvo za povečanje dostopnosti in antioksidativne aktivnosti fenolnih spojin iz zrn krušne pšenice in pire

Cereal grains, especially bran, are a rich source of phenolic compounds with antioxidant activity. The potential positive effects of phenolics from whole grains of spelt and bread wheat on human health are limited by the poor bioaccessibility and bioavailability of their bound phenolics. Studies have shown that biotechnological processes (germination/fermentation/enzymatic treatment) are an effective strategy for improving the release of bound phenolics from the cell wall matrix of cereal grains. In this review article, the effects of biotechnological processes on the composition, antioxidant activity and bioaccessibility of phenolics from spelt and bread wheat grains are discussed in detail. Existing research indicates the presence of a different phenolics in spelt and bread wheat grains, making whole grains excellent for improving nutritional value of products. It has been shown that biotechnological processes can effectively increase the content of bioaccessible and bioavailable phenolics in cereal grains, which enables improved in vitro antioxidant activity. Currently, there is a lack of in vivo studies to confirm the findings obtained in vitro, so in vivo studies to determine the biological activity of phenolic compounds from pre-treated grains will be crucial in the future.

Effectiveness of a habitual intake of β-glucan enriched bread vs a wholegrain wheat bread on glycaemic control in adults with pre-diabetes: The CarbHealth study

Effectiveness of a habitual intake of β-glucan enriched bread vs a wholegrain wheat bread on glycaemic control in adults with pre-diabetes: The CarbHealth study

PHYTOCHEMICAL ANALYSIS OF СО<sub>2</sub>-EXTRACTS FROM DAMAGED SEEDS OF WHEAT VARIETY «CANADIAN»

This article presents the results of qualitative and quantitative analysis of whole and germinated (damaged) seeds of wheat variety «Kanadskaya». An extract was obtained from germinated (damaged) wheat grain by supercritical fluid CO2-extraction. According to the results of phytochemical analysis, carbohydrates, amino acids, flavonoids, and fatty acids were detected in the composition of CO2-extract. Using gas chromatography method, the extract was found to contain 14 fatty acids, most of which were methyl myristate (42,57%), methyl decanoate (25,85%), methyl ester of cis-10-pentadecenoic acid (16,80%) and methyl palmitate (7,35%). No significant difference was observed in the extract obtained from the damaged variety of wheat «Kanadskaya» in comparison with CO2-extract obtained from pure whole grain of wheat «Uralosibirskaya 2». Only the amount of methyl laurate was 4 times less, methyl stearate – 12 times less, methyl ester of cis-10-heptadecenoic acid – 3 times less. On the contrary, in the CO2-extract obtained from damaged wheat, the amount of methyldecanoate was higher by 4,48% and methyl ester of cis-10-pentadecenoic acid by 14,52%. In addition, methylundecanoate, methyl palmitate and methyl behenate of saturated fatty acids were found in this extract, which were not present in the CO2-extract obtained from pure whole wheat grain «Uralosibirskaya 2». It should also be noted that representatives of unsaturated fatty acids were detected in the CO2-extract obtained from the damaged variety of wheat «Kanadskaya». In total, their share amounted to 19,7%. According to the results of capillary electrophoresis, the proportion of vitamin B1 from B vitamins was higher and amounted to 0,13±0,03 mg/100 g; however, compared to the normal amount, this figure was 3 times lower. The proportion of amino acids was also very low, with phenylalanine content being slightly more dominant at 0,098%. Vitamin E content (0,72 mg/100 g) was determined by high-performance liquid chromatography, while vitamin A was absent in the extract.

Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality.

Triticale (×Triticosecale) is a hybrid between wheat (Triticum spp.) and rye (Secale cereale), producing higher grain yields than wheat in challenging environments. Triticale grain is also highly nutritious. Thus, the potential of triticale grain for an expanded range of food applications should be explored. Sourdough bread has unique functional and nutritional properties, but understanding the effects of partial substitution of triticale for wheat flour and varying levels of dough moisture content on sourdough quality requires further research. The aim of this study was to evaluate the wholegrain flour of contrasting triticale cultivars in comparison to that of a common wheat cultivar in commercial sourdough breadmaking. Two triticale cultivars (Goanna and Hawkeye, selected from a panel of Australian genotypes) and one wheat cultivar (Scout) were grown in a field trial in northern NSW, Australia. Differences in quantitative texture and color parameters of the dough and sourdough bread resulting from (1) substitution of commercial wholemeal wheat flour with different proportions of wholegrain triticale or wholegrain wheat (Scout) flour (0%, 60%, 70%, 80%, and 90%) and (2) varying the amount of water included in the dough preparation (70%, 80%, 90%, and 100 g water/100 g flour) were determined. Replacement of wholemeal wheat flour with 60% wholegrain Goanna flour (protein content 12.76%; c.f. 11.50% for Hawkeye, 12.40% for Scout), and addition of 100 g water/100 g flour in the dough preparation gave the highest quality sourdough bread based on specific volume, texture, and color parameters and had similar properties to the control made from wheat alone.

Metabolic changes in response to varying whole-grain wheat and rye intake

Epidemiological studies have shown associations between whole-grain intake and lowered disease risk. A sufficient level of whole-grain intake to reach the health benefits has not been established, and there is limited knowledge about the impact of whole-grain intake on metabolite levels. In this clinical intervention study, we aimed to identify plasma and urine metabolites associated with two different intake levels of whole-grain wheat and rye and to correlate them with clinical plasma biomarkers. Healthy volunteers (N = 68) were divided into two groups receiving either whole-grain wheat or whole-grain rye in two four-week interventions with 48 and 96 g/d of whole grains consumed. The metabolomics of the plasma samples was performed with UPLC–QTOF-MS. Plasma alkylresorcinols were quantified with GC-MS and plasma and urinary mammalian lignans with HPLC-ECD. The high-dose intervention impacted the metabolite profile, including microbial metabolites, more in the rye-enriched diet compared with wheat. Among the increased metabolites were alkylresorcinol glucuronides, sinapyl alcohol, and pipecolic acid betaine, while the decreased metabolites included acylcarnitines and ether lipids. Plasma alkylresorcinols, urinary enterolactone, and total mammalian lignans reflected the study diets in a dose-dependent manner. Several key metabolites linked with whole-grain consumption and gut microbial metabolism increased in a linear manner between the two interventions. The results reveal that an increase in whole-grain intake, particularly rye, is strongly reflected in the metabolite profile, is correlated with clinical variables, and suggests that a diet rich in whole grains promotes the growth and/or metabolism of microbes producing potentially beneficial microbial metabolites.

Effects of Fermentation and Germination on Raw Whole-wheat Grain of Triticum durum in the Evaluation of Its Proximate, Minerals and Antinutrients Composition

Background: This work reports on the effects of processing on food composition of Triticum durum grown in Nigeria. Methods: Standard methods were used to determine proximate, minerals and antinutrients levels in raw (RS), fermented (FS) and germinated (GS) samples of T. durum. Results: Protein was enhanced in GS, crude fat in FS and GS whereas fibre was reduced in FS and GS and ash in FS. Water balance for protein metabolism were (ml): RS (579) > FS (576) < GS (630). Mineral reduction due to treatment can be seen as follows (mg/100g): RS (266.6) > GS (242.21) > FS (241.59). Major enhanced minerals during processing: Zn, Mn, and Na. Among the mineral ratios, [K/(Ca+Mg)] had values between 2.96-3.00 which were higher than the reference ideal balance of 2.20. In MSI for Na, Ca, Mg, Zn, Fe and P, only Zn had values greater than standard MSI indicating no deleterious effects in all the samples (except Zn). Processing highly reduced the antinutrients. Enhancement occurred in tannic acid, RS/FS (30.6), RS/GS (14.5), FS/GS (12.3). Significant differences (rc=0.01) existed; pairs RS/FS, RS/GS, FS/GS for proximate, mineral, antinutrient and molar ratios. Conclusion: In the areas of food functionality, importance would be GS > FS > RS.

The Effect of Free Choice Whole Grain Wheat on Turkey Performance, Caecal Health and Foot Pad Dermatitis

This study was conducted to determine the effect of inclusion of whole grain wheat by a free choice method in the diet of turkey poults on bird performance, caecal health and foot pad dermatitis. A total of 192, four week old, as hatched, commercial line turkeys. Birds were blocked by live weight and then randomly allocated to one of two dietary treatments or whole grain wheat with starter pellet control (CON) treatment. Turkeys were offered their respective treatments for the duration of the study. Feed offered and refused and body weights were determined weekly. Turkeys were fed whole grain wheat (WGW) as free choice, it was observed that intake of WGW was much more variable in birds offered free choice WGW, although mean intake of WGW was greater. Bird performance was better if WGW was not fed. The weight of the (crop, gizzard, liver, pancreas and caecum) were not effect by treatment. Digesta pH was affected by treatment (P=0.045) gizzard digesta pH being lower when birds were offered WGW at 28-48 d old. Cecal content pH, cecal visual appearance scores, cecal content visual appearance scores, foot pad dermatitis were not affected by the WGW to the diet.

The Antioxidant Potential of Various Wheat Crusts Correlates with AGE Content Independently of Acrylamide.

Epidemiological studies have indicated that the consumption of whole-grain products is associated with a reduced risk of cardiovascular diseases, type II diabetes, and cancer. In the case of bread, high amounts of antioxidants and advanced glycation end products (AGEs) are formed during baking by the Maillard reaction in the bread crust; however, the formation of potentially harmful compounds such as acrylamide also occurs. This study investigated the antioxidant responses of different soluble extracts from whole-grain wheat bread crust extracts (WBCEs) in the context of the asparagine, AGE, and acrylamide content. For that, we analyzed nine bread wheat cultivars grown at three different locations in Germany (Hohenheim, Eckartsweier, and Oberer Lindenhof). We determined the asparagine content in the flour of the 27 wheat cultivars and the acrylamide content in the crust, and measured the antioxidant potential using the induced expression of the antioxidant genes GCLM and HMOX1 in HeLa cells. Our study uncovered, for the first time, that the wheat crust's antioxidant potential correlates with the AGE content, but not with the acrylamide content. Mass spectrometric analyses of WBCEs for identifying AGE-modified proteins relevant to the antioxidant potential were unsuccessful. However, we did identify the wheat cultivars with a high antioxidant potential while forming less acrylamide, such as Glaucus and Lear. Our findings indicate that the security of BCEs with antioxidative and cardioprotective potential can be improved by choosing the right wheat variety.

Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat

AbstractBackground and ObjectivesBiological processing is considered one of the most effective technologies used to eliminate adverse traits and improve the quality of cereal. To compare the effects of different biological processing methods on the nutritional value and bioactivity of whole‐grain wheat (WGW), solid‐state fermentation (SSF), germination (GT), solid‐state fermentation (SSF), germination (GT), and phytase treatment (PT) were performed.FindingsAfter biological processing, protein, insoluble dietary fiber, and bound flavonoid contents significantly increased, while phytate, bound phenolic, and free flavonoid contents obviously decreased. The molar ratio of phytate content to mineral content, including PA/Ca, PA/Fe, and PA/Zn, significantly reduced by 13.8%–42.0%, 8.4%–73.4%, and 17.9%–45.0%, respectively, suggesting the improvement of mineral bioavailability. The greatest reduction of phytate content was found in WGW after PT. In comparison to SSF and PT, GT significantly improved phenolic content and 2,2‐azinobis (3‐ethylbenzothiazoline‐6‐sulfonic acid) and 1, 1‐diphenyl‐2‐picrylhydrazyl free radical scavenging abilities of free phenolic extract in WGW. As compared to GT and PT, the ORAC of the free phenolic extract in WGW obviously improved after SSF with strains of Lactobacillus plantarum, Saccharomyces cerevisiae, and Monascus sp.ConclusionsOverall, SSF, GT, and PT showed high efficiency in phytate degradation, and GT and SSF, in particular, improved the nutritional value and bioactivity of WGW.Significance and NoveltyThis study provides data supporting the use of different biological processing methods based on different objectives when preparing WGW products.

Predation and theft: the standing threats of the scavenging chicken production system

Indigenous Village Chickens (IVCs) obtain most of their feed from a scavenging feed resource base. Free roaming makes IVCs express their instincts at will, which could enhance their welfare. Free-ranging has also endowed IVCs with excellent explorative behavior. However, predators might have also co-evolved, which necessitates special interference from smallholder farmers to reduce the adverse impact of predators. This study identified the main predators of IVCs and the evading strategies adopted by smallholder farmers. This cross-sectional study involved a general interview with 119 smallholder farmers. The prevalence of enset, Ensete ventricosum (Welw.) Cheesman, around the farmer's backyard can impose a significant threat because it shelters terrestrial predators. Smallholder farmers evade predators through patrolling, guarding dogs, fencing, confinement, and, in rare cases, killing. An unplanned conversation made with an informant revealed that men with some clerical ability but no priesthood title incantate on whole grains of black wheat. When the chicken is fed this grain, reportedly, the aerial predator becomes weak and cannot catch the chicken. The agroecological zone has a statistically significant impact on the proportions of predators encountered and the types of evading strategies adopted by smallholder farmers. This association entails the need for developing agroecology-based predator-evading methods. Predators' evading methods, however, need to be refined further to reduce the recurrent losses of chickens. The threats associated with predators' challenges must be thoroughly investigated to advance their evading strategies. Another problem that leads to the significant loss of family poultry is theft. In addition to the strategies used to avoid predators, which may also apply to controlling theft, the legal system must be well-organized to punish such misdeeds.

The Bran and Grain Grinding Level Affect the Tensile Characteristics of Bioplastics Derived from Wholegrain Wheat Flours.

The mechanical performance of thermoplastic bulk samples obtained by plasticizing wheat flours differing in grain hardness, alveographic parameters, absence or presence of bran, and grinding level was assessed. Grains of four bread wheat (Triticum aestivum L.) cultivars (Altamira, Aubusson, Blasco, and Bologna) were milled with the aim of producing single-cultivar refined flour (R), or wholegrain flour with fine (F) or coarse (C) grinding. The flours were plasticized, injection molded and tested for tensile properties. The results confirmed that the presence of bran increased the strength (σ) and reduced the elongation at break (ε) of thermoplastics obtained from the flours of each cultivar. The grinding level had an effect, since σ was higher and ε was lower in F than in C samples. SEM analysis of samples revealed that the bran and its texture affected the exposure of starch granules to plasticizer. Composting experiments also revealed that the formulations are able to disintegrate within 21 days with a mass loss rate higher in plastics from F than C flours, while germination tests carried out with cress seeds indicated that it takes two months before the compost loses its phytotoxic effects. Overall, the refining and bran particle size of wheat flours, besides their gluten composition and baking properties, represent novel choice factors to be considered when tailoring the manufacturing of plastic materials for selected requirements and uses.

Functional proteomics analysis of Triticum durum germ

Wheat germ has been shown to contain a wide range of bioactive molecules with beneficial effects on human health. The identification of specific biomarkers could be effective in assessing the wheat germ content of wheat-based products. To date, wheat germ agglutinin (WGA), a lectin predominantly found in the germ tissue of wheat kernels, has been evaluated as a biomarker of whole-grain wheat. In this study, we performed a detailed investigation of the protein composition of wheat germ isolated from Triticum durum (Italian cultivar Svevo) with the aim of expanding the inventory of the wheat germ proteome. Wheat germ proteins were extracted and large-scale proteomics was performed using a bottom-up shotgun approach, including rough quantification using intensity Based Absolute Quantification (iBAQ). Overall, 1353 proteins were identified and functionally classified by gene ontology enrichment analysis. The predominant enzymatic fraction (280 gene products) was represented by hydrolases, including peptidases and glycosylases. Metallopeptidases were the most abundant peptidases, while the most represented glycosidases were chitinase followed by β-amylase. The identification of WGA was carried out only by a dedicated experiment based on Western blotting coupled to gel-based mass spectrometry analyses, as shotgun proteomics did not reveal this protein among those identified. This result provided a basis for a more in-depth study of the proteome in the dormant state of the germ, but also enabled to pinpoint the abundant proteins in germ that can be used as potential biomarkers as alternative to WGA.

Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

The present study aimed to obtain good quality croissants from wholegrain wheat flour using baking sourdoughs prepared from single starter cultures of Pediococcus acidilactici 02P108 (PA), Pediococcus pentosaceus SM2D17 (PP) and Enteroccocus durans 09B374 (ED) as an attempt to overcome the usual negative effects of the wholegrain flour on the characteristics of this specific bakery product group. Results showed that the addition of sourdough in the wholegrain wheat dough had similar performance as that of conventional baker’s yeast regarding the rheological characteristics of dough. The dynamic viscosity of all sourdough-leavened samples remained higher than that of the control sample at all tested shear rates. A positive effect of sourdoughs used on the development of baking dough was observed in terms of specific volume improvement, higher degree of softening, and reduced baking loss. However, these positive effects were found as strain-specific. The use of Enteroccocus durans 09B374-made sourdough showed the most distinguished sensory characteristics and the best results regarding croissant staling during storage. The study demonstrated that sourdoughs used in wholemeal wheat croissant dough had positive effect on the quality characteristics and shelf-life of products. However, strain selection proved as of key importance for the successful production of wholemeal wheat croissants.

Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits.

Sea buckthorn pomace is a by-product of juice production, which is still rich in bioactive compounds. After drying, the pomace can be effectively used as a valuable addition to bakery products supporting their nutritional value. However, due to the high content of the amino acid asparagine in sea buckthorn, this promising material contributes to the undesirable formation of acrylamide. To reduce the risk from this potentially carcinogenic compound, enzymatic treatment of sea buckthorn with asparaginase was applied, which resulted in a substantial reduction of asparagine content from 1834 mg/kg in untreated dried sea buckthorn pomace to 89 mg/kg in enzymatically treated dried sea buckthorn pomace. 10% substitution of wholegrain cereal flour with enzymatically treated sea buckthorn pomace powder in rye and triticale biscuits resulted in a 35% reduction in acrylamide content, in the case of wholegrain wheat biscuits up to a 64% reduction, compared to biscuits with untreated sea buckthorn pomace powder. This study confirmed that treating fruit with asparaginase is an effective way to reduce health risk caused by acrylamide in biscuits enriched with nutritionally valuable fruit pomace.

Research of quality indicators of different types of wholegrain flour

The concept of modern nutrition involves the presence of the maximum amount of nutrients, including vitamins, essential amino acids, carotenoids, natural antioxidants, minerals, phenolic and tannin compounds, organic acids, and dietary fibre, which is why the food industry is interested in developing wholegrain products based on crops such as wheat, rye, barley, triticale, buckwheat, corn, and rice. The purpose of the study is to evaluate wholegrain flour using modern production technologies and control its quality, which will lead to a new level of development in the Ukrainian food industry and ensure increased profitability of the flour milling and baking industries. Methods used in the study: theoretical – analysis, synthesis, comparison and generalisation; experimental – identification and measurement to determine the physicochemical, organic, grinding, flour-milling and baking quality indicators of wholegrain wheat flour. Characterising the experimental data of different types of wholegrain flour, it was established that the content of dry matter, crude protein, crude fat, crude fibre or fibres, mineral content, and easily hydrolysed carbohydrates (starch, hemicellulose) were in the range of 84.7-88.8%, 10.2-16.3%, 0.9-1.7%, 2.3-4.8%, 1.2-3.2%, and 77.5-84.2%, respectively. Indicators such as ash content and flour size directly depended on the grinding scheme and the integrity of all anatomical grain particles. The technology of wholegrain wheat flour production combines the advantages of existing milling methods with minimising the adverse effect on the qualitative and quantitative gluten content, which varied from 21% to 36% in wholegrain flour samples, and the gluten deformation index ranged from 53.8 to 81.7 units. The materials of the study are of practical significance and indicate the need for further research, since when assessing the quality indicators and examining the characteristics of wholegrain wheat flour, attention should be devoted to the further development of optimal technology for the production of bread from this raw material

Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads

Flaxseed is a useful source of omega-3 fatty acid and many health-promoting phytochemicals. Baked products are extensively consumed in the Arabic countries. This study mainly aimed to improve the nutritional quality of pan and Arabic flat breads by adding whole and crushed flaxseed.
 The study objects were pan and Arabic flat breads wholegrain and white wheat flour with whole or crushed flaxseed at different amounts. The proximate composition, texture, color characteristics, and sensory analysis were evaluated by standard methods. 
 The fat content increased in both the white wheat flour and in the wholegrain wheat flour pan breads with 8% of crushed flaxseed. The addition of 8% of crushed flaxseed to the white wheat flour bread also increased its specific loaf volume, while the addition of 8% of whole flaxseed significantly decreased the specific loaf volume of the wholegrain wheat flour bread. Crushed flaxseed did not affect the L* values, but significantly increased the a* values in the white wheat flour pan bread. Supplementing the white wheat flour pan bread with 8% of whole flaxseed decreased the compression force, thus indicating a softer texture. 8% of whole flaxseed significantly increased fat and protein contents of the white wheat and wholegrain wheat flour pan breads. Similar trends were observed for the Arabic breads, thus proving the enhancing effect of flaxseed on the nutritional quality of these baked products. The addition of crushed flaxseed to white wheat flour Arabic bread adversely affected its appearance and crust color, as well as significantly increased its ash, fat, protein, and dietary fiber contents. However, it did not have any adverse effect on the texture, flexibility, and flavor. 
 Flaxseed grains in the amount of 8% can be recommended to produce baked products with good sensory and nutritional qualities.

A multi-omic resource of wheat seed tissues for nutrient deposition and improvement for human health

As a globally important staple crop, wheat seeds provide us with nutrients and proteins. The trend of healthy dietary has become popular recently, emphasizing the consumption of whole-grain wheat products and the dietary benefits. However, the dynamic changes in nutritional profiles of different wheat seed regions (i.e., the embryo, endosperm and outer layers) during developmental stages and the molecular regulation have not been well studied. Here, we provide this multi-omic resource of wheat seeds and describe the generation, technical assessment and preliminary analyses. This resource includes a time-series RNA-seq dataset of the embryo, endosperm and outer layers of wheat seeds and their corresponding metabolomic dataset, covering the middle and late stages of seed development. Our RNA-seq experiments profile the expression of 63,708 genes, while the metabolomic data includes the abundance of 984 metabolites. We believe that this was the first reported transcriptome and metabolome dataset of wheat seeds that helps understand the molecular regulation of the deposition of beneficial nutrients and hence improvements for nutritional and processing quality traits.