Whole Grain Wheat Research Articles

Effect of Partial Substitution of Corn with Whole-Grain Wheat in Fattening Lamb Diets on their Growth Performance

Summary Wheat grain is commonly used for animal feeding in some regions while it is rarely used in others. Its nutrient composition is quite similar to more commonly used corn grain, but there are some concerns regarding its effect on animal performance and health. However, it appears that usage of wheat grain in animal feeding is dominantly affected by economic rather than nutritional reasons. When used with caution, wheat can be a good alternative to corn. In order to test this, 20 Wurttemberg lambs, three months old, were randomly separated in two groups and fed diets containing 600 g of corn grain, or 300 g of corn grain and 300 g of wheat grain, for a period of one month. The used grains were whole, non processed grains. Two diets contained the same commercial protein supplement and alfalfa hay was offered ad libitum. Both groups accepted their experimental diet well and readily consumed the amounts offered. No health problems were observed. Growth rate was higher in male than in female lambs, but was not affected by wheat inclusion.

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

Beneficial effect of whole-grain wheat on liver fat: a role for the gut microbiota?

Beneficial effect of whole-grain wheat on liver fat: a role for the gut microbiota?

Effect of Consumption of Whole-Wheat Breads on FBS, HbA1c, and Blood Lipids in Patients with Type 2 Diabetes.

Whole-wheat can have positive effect on blood parameters, such as blood sugar and fat profiles, in patients with diabetic. The aim of this study was to assess the effect of whole-wheat breads on hemoglobin A1c (HbA1c) and blood lipids in patients with type 2 diabetes (T2D). The study population included men and women with T2D aged 30 years old and over in Arak, Iran. Using random sampling method, 60 patients with T2D were selected and randomly divided into control and intervention groups. After taking blood samples from the patients, the intervention group was administered 180 g of wholegrain wheat for 12 weeks. The participants were asked not to change their diets and amounts of physical activity during the study period. After 12 weeks, blood samples were taken and insulin resistance indexes, blood glucose levels, and lipid profiles were examined. The results indicated that consumption of whole-wheat bread for 12 weeks can significantly reduce body weight, and HbA1c, triglyceride, total cholesterol, and low density lipoprotein cholesterol (LDL-c) levels, and increase high density lipoprotein cholesterol (HDL-c) levels (P<0.05). However, in the control group, changes in body weight, body mass index, HbA1c, total cholesterol, HDL-c, and LDL-c levels did not significantly differ before and after the intervention period (P>0.05). As consumption of whole-wheat bread has positive effects on control of various physical and biochemical indictors in patients with diabetes, its consumption should be included in educational programs at health centers across the country.

Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta

This study investigated different wholegrain wheat/wholegrain buckwheat blends to develop functional pasta with unique sensory properties. The impact of the buckwheat flour type (native or hydrothermally treated) and ratio between wholegrain wheat and buckwheat flour in pasta formulation on the sensory profiles and hedonic perception of pasta was studied. A range of techniques (principal component analysis, preference mapping, cluster analysis, penalty analysis) have evolved to combine data from sensory panel, data collected from consumers and data related to the product to provide valuable insights into the way in which sensory properties drive consumer preferences and how pasta can be design to give the sensory properties desired by the consumer. Generally, even though buckwheat flour incorporation decreased consumer acceptability, the results indicated that hydrothermal pre-treatment of buckwheat flour has promising potential to be implemented in the production process of buckwheat containing pasta, since this treatment was efficient in reducing pasta bitterness and grittiness which were negatively evaluated and strongly penalized by consumers.

A Whole-Grain Diet Increases Whole-Body Protein Balance Compared with a Macronutrient-Matched Refined-Grain Diet.

ABSTRACTBackgroundThere are limited data from randomized control trials to support or refute the contention that whole-grains can enhance protein metabolism in humans.ObjectivesTo examine: 1) the clinical effects of a whole-grain diet on whole-body protein turnover; 2) the cellular effects of whole-grains on protein synthesis in skeletal muscle cells; and 3) the population effects of whole-grain intake on age-related muscle loss.MethodsAdults with overweight/obesity (n = 14; age = 40 ± 7 y; BMI = 33 ± 5 kg/m2) were recruited into a crossover, randomized controlled trial (NCT01411540) in which isocaloric, macronutrient-matched whole-grain and refined-grain diets were fully provisioned for two 8-wk periods. Diets differed only in the presence of whole-grains (50 g/1000 kcal). Whole-body protein kinetics were assessed at baseline and after each diet in the fasted-state (13C-leucine) and integrated over 24 h (15N-glycine). In vitro studies using C2C12 cells assessed global protein synthesis by surface sensing of translation and anabolic signaling by Western blot. Complementary epidemiological assessments using the NHANES database assessed the effect of whole-grain intake on muscle function assessed by gait speed in older adults (n = 2783).ResultsIntegrated 24-h net protein balance was 3-fold higher on a whole-grain diet compared with a refined-grain diet (P = 0.04). A whole-grain wheat extract increased submaximal rates of global protein synthesis (27%, P < 0.05) in vitro. In a large sample of older adults, whole-grain intake was associated with greater muscle function (OR = 0.92; 95% CI: 0.86, 0.98).ConclusionsConsuming 50 g/1000 kcal whole-grains per day promotes greater protein turnover and enhances net protein balance in adults. Whole-grains impact skeletal muscle at the cellular level, and are associated with greater muscle function in older adults. Collectively, these data point to a new mechanism whereby whole-grain consumption favorably enhances protein turnover and improves health outcomes.This clinical trial is registered on clinicaltrials.gov (identifier: NCT01411540).

Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery

Psyllium husk (Plantago ovata Forssk.), is an excellent source of natural soluble fiber. Arabic flatbread formulation standardized in a laboratory was scaled up for production in a commercial bakery. The water holding capacity (WHC) of wholegrain wheat flour (WGF), white wheat flour (WWF) and psyllium husk (PS) were found to be 2.9, 2.3 and 59.2 g water/g dry matter, respectively. The total dietary fiber (TDF) for WWF control bread (3.20 ± 0.23%) increased significantly to 5.62 ± 0.16 and 7.56 ± 0.18% with the addition of 3% and 5% psyllium, respectively. The corresponding soluble dietary fiber (SDF) values for these samples were 1.31 ± 0.13, 3.02 ± 0.16 and 4.15 ± 0.14%, respectively. The WWF Arabic flatbread samples also followed a similar trend for TDF and SDF contents with the addition of psyllium husk. At a level of 5% psyllium, the WWF test bread had a puncture force of 2.97 ± 0.16 N (much softer) compared with 3.40 ± 0.35 N for the WWF control bread (0% psyllium), whereas the WGF with 5% psyllium addition had a puncture force of 3.05 ± 0.19 N at the zero day of storage compared to that of 3.94 ± 0.19 N for WGF bread with no psyllium added. The major objective of this study was not only to enhance the soluble dietary fiber content in Arabic flatbread, but also to improve the consumer acceptability of this staple food of this region. Incorporation of psyllium husk did not adversely affect the objective color of crumb or overall consumer acceptability, and produced Arabic flatbread with softer texture, better flexibility (folding) and superior eating quality.

Sweet bakery products for diabetic’s diet and analysis of risk associated with selected ingredients

Diabetes is a complex, chronic illness that demands a healthy diet. The overall quality of consumed food is important for diabetics, but benefits are expected from whole grains and lower-energy food. Choice of appropriate sweet bakery product may present the problem for diabetics in meal planning. The aim of this research is to provide an overview of some opportunities for new food product development for persons with diabetes and to analyze the risks associated with selected food ingredients, which can be used. It includes identification of special requirements for controlled nutrition. Quality parameters and food product composition are determined on a formulation for muffins modified to contain ingredients recommended and safe for diabetics’ diet with lower energy value, but keeping prescribed and acceptable product quality. The research focuses on assessment of the risks analysis associated with selected ingredients on an example of muffin-like cake formulation modelling and use of wheat flour, sugars, fats, salt and some additional ingredients, milk, eggs and cocoa powder, based on experience, insight into recommendations for diabetics’ nutrition and scientifically identified indicators aimed at health protection. Methodology for the selection of the ingredients for energy-reduced muffin-like cakes with whole-grain wheat flour and cocoa, suitable for diabetics’ diet presented in the paper, can be used as a model for developing other products aimed to improve nutrition of persons with healthy food preferences or diseases. In addition, it presents an opportunity for the food industry contribution to healthy lifestyle by developing products adapted to modern dietary recommendations and target consumers group.

Evaluation of the Oxidative Stability of Wholegrain Flours Using Nontargeted Ultraperformance Liquid Chromatography Coupled with Electrospray Ionization Quadrupole Time-of-Flight (UPLC-ESI-QTOF) Metabolomics

Lipid stability is one of the major determinants of the quality of wholegrain wheat flours. Wheat grains contain a wide range of metabolites, many of which have antioxidant activities and can inhibit lipid oxidation. Metabolomics offers an opportunity for a broad understanding of the metabolite profiles of wheat germplasm resources. In this study, untargeted liquid chromatography mass spectrometry was used to investigate the metabolite diversity of 65 European wheat varieties. The wheat varieties showed various metabolite profiles. Well-known antioxidants in wheat, such as ferulic acid, α-tocopherol, secoisolariciresinol, and apigenin-diglucoside, were tentatively detected and showed variance among the wheat varieties. Partial least-squares discriminant analysis was used to identify metabolite features associated with the differential oxidative stability of 20 wheat varieties. Tentative markers suggest that, besides the known antioxidants, other compounds may be relevant in predicting the stability of the wholegrain flour, though further study is necessary. The findings build a preliminary foundation of wheat variety selection for stable wholegrain use.

Pasting properties and the baking functionality of whole‐grain wheat flour with different amylose and dietary fibers content

Twenty-five varieties of wheat were used in this study in order to determine the effect of amylose and amylopectin, as well as dietary fibers on the pasting properties and baking functionality of the whole-grain flour. The results were compared to the properties of refined wheat flour. The analyzed samples were divided into six groups based on the amylose content: (1) 11%–14%, (2) 15%–17%, (3) 18%–19%, (4) high amylose (36.5% and 41%), (5) waxy (0%), and 6) refined flour (22%). Amylose influenced viscosity by large, however, variations in pasting properties can as well be attributed to the differences in the non-starch structural components. Variations in solvent retention capacities (SRC) of flours depended primarily on the content of different fiber fractions and proteins. The starch and amylose content had a positive effect on SRC for lactic acid and sucrose, respectively. Furthermore, pasting and functionality are complex properties conditioned by different flour constituents. Novelty impact statement Whole-grain wheat flour, predominantly used in the bakery and confectionery industry, is an important food ingredient that provides a large portion of calories and protein to the everyday diet of many consumers worldwide. Wheat starches with different amylose contents, especially high amylose starches, have the potential to modify the texture and quality of end-use products by enhancing their nutritional functionality. The data on variations in pasting properties of whole-grain wheat flours, as well as their respective solvent retention capacities, can provide guidelines regarding the manufacturing of the most suitable food products from these flours.

Study on glass transition of whole-grain wheat biscuit using Dynamic Vapor Sorption, Differential Scanning Calorimetry, and texture and color analysis

This study aimed to investigate the effects of temperature and initial moisture content (M0) on the critical relative humidity (RHc) of whole-grain breakfast wheat biscuit, using the Dynamic Vapor Sorption (DVS) equilibrium and the Differential Scanning Calorimetry (DSC) methods. The effect of glass transition on physical quality of the product, as well as an optimal storage condition were also determined. The findings showed the RHc values of wheat biscuits measured by DVS were close to the relative humidity (RH) of onset glass transition temperature (Tg) measured by DSC. The RHc values indicated positive correlation with M0 and negative correlation with temperature. After the RHc values were defined, wheat biscuits (7% M0) were incubated at the conditions “below” (13.73 ± 0.62% RH), “at” (37.79 ± 0.46% RH) and “above” (54.66 ± 0.68% RH) glass transition area at 20 °C for 15 weeks, during which texture and color of the wheat biscuits were determined. The results showed glass transition affected the biscuits predominantly on crispiness, but the effects were less pronounced on hardness and color. The findings suggested that at 20 °C, wheat biscuits with 7% moisture content are optimally stored at RH below 43.2% (water activity < 0.43).

Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns

The consumption of recommended amount of dietary fiber is a challenge not only for most consumers but also for the food scientists to design fiber-enriched foods with acceptable eating quality, texture, color and flavor. The addition of psyllium husk (PS) significantly made the bread texture softer with increasing levels, producing the lowest compression force value (2.48 ± 0.37 N) at a 5% level. Addition of coarse wheat bran (at 10 and 20% levels) to white wheat flour (WWF) produced a significantly softer bread texture (4.65 ± 0.61 to 5.27 ± 0.32 N) compared with the harder texture with the fine wheat bran addition (5.04 ± 0.33 to 6.82 ± 0.57 N) for the control samples, respectively. When psyllium at 5% level was added to either the WWF or wholegrain wheat flour (WGF), it produced a significantly softer bread texture. Interestingly, the incorporation of diacetyl tartaric acid esters of mono- and diglyceride (DATEM) emulsifier (0.5%) in the WWF or WGF bread samples containing 5% psyllium did not significantly improve the textural properties of bread samples. When WWF + 5%PS (4.03 ± 0.12 N) buns were compared with WGF + 5%PS, the WGF +5%PS buns (7.37 ± 0.16 N) had a significantly harder texture. The results of compression force (N) and higher consumer acceptability values of these products clearly brought out the superior textural properties of wheat pan bread and buns made by this newer approach, than the common approach of using only the wholegrain wheat flour. Future studies on the effect of various wheat bran treatments, such as steaming or extrusion on the textural properties of pan bread and buns are recommended.

Phenolic compounds in whole-grains of wheat: a review

Whole-grains are important food resources for human beings, therefore, there is a need to pay special attention to increase their production to feed the world’s rapidly increasing population. Whole-grains are highly rich in nutrition and bioactive properties due to the available health-promoting biologically active metabolites such as phenolic compounds. Phenolic compounds are antioxidant-rich secondary metabolites having immense health benefits. Owing to their strong antioxidant activities, they have anti-inflammatory, anti-carcinogenic, and anti-diabetic properties; they exhibit anti-aging effects and can also cure cardiovascular diseases, obesity, etc. Numerous epidemiological studies have proven the inverse correlation between the consumption of whole cereal grains and reduce chronic diseases. This review article focuses on biologically active components of wheat grains, namely phenolic compounds, including their chemical structures, classification, biosynthesis, bioactivity, and bioavailability. Health benefits and functional potential of consumption of whole cereal grains have also been discussed.

Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents.

Wheat grain is a rich source of phosphorus which is present mostly as phytic acid and is distributed mainly in the bran and germ fractions. Phytic acid has now been recognized as an important phytochemical having antioxidant properties. This study deals with the determination of total as well as phytic phosphorus contents of psyllium (PS), course (CB) and fine wheat bran (FB) enriched pan bread and Arabic flat bread. The concentration of phytic acid in CB, FB, wheat germ, wholegrain wheat flour (WGF), white wheat flour (WWF), and psyllium were found to be 8.86 mg/g, 8.52 mg/g, 6.05 mg/g, 1.74 mg/g, 0.46 mg/g and 0.02 mg/g, respectively. Most of the phosphorus existed as phytic phosphorus (74.7–90.8%) in FB, CB, germ, and WGF as compared to only 42.6% in WWF. The level of phytic phosphorus in pan bread containing 10% CB, 20% FB (both containing with 5% PS) was found to be 0.63 mg/g and 1.53 mg/g respectively, as compared to only 0.34 mg/g in WWF pan bread, and 0.90 mg/g in WGF pan bread. The phytic phosphorus content in Arabic bread made with WGF and 3% psyllium was 1.32 mg/g as compared to only 0.48 mg/g in WWF Arabic flat bread. The results obtained indicate that the level of phytic phosphorus significantly increased in bread formulations containing CB, FB, and WGF, but no change with psyllium addition was observed. Adding these wheat mill fractions, and psyllium will enable bakeries not only to produce fiber-enriched pan bread and Arabic bread but would also benefit consumers to increase their dietary fiber intakes, and health-promoting phytochemicals coming from wheat bran and germ fractions.

Development of enriched grain bread

The ratios of the flour from whole grain of buckwheat and wheat were selected to create a composite mixture of grain bread. The creation of the mixture is intended for increase its nutritional value in order to minimize certain disadvantages of the feedstock, including low biological, functional properties, high-calorie content due to the use of powders from a meal in the recipe plant materials (nettles, rose hips). The effect of various dosages of vegetable fortifiers on the viscosity of the dough, physicochemical parameters of experimental bread samples is revealed. The recipes of grain bread enriched with powders of nettle and rosehip meal are presented. The results of the assessment of organoleptic and physicochemical quality indicators of grain bread are presented. The effect of meal powders on the aroma-forming compounds of the finished product and its digestibility is established. The data for calculating the percentage of the daily requirement for certain food substances when using enriched grain bread are presented.

Multigrain bread: dough rheology, quality characteristics, in vitro antioxidant and antidiabetic properties

There is an increasing emphasis on the consumption of whole grain products, moreover, unconventional and underutilized grains such as Amaranth and Acha are reported to have tremendous health benefits, and their incorporation into whole wheat flour could significantly modify the functionality of flour or its product(s). In this study, bread, an important dietary staple food; was produced from blends of whole-grain wheat, amaranth and acha flours, combined in different ratios (70:30:0, 70:0:30, 70:20:10, 70:10:20 and 70:15:15 represented by MM1, MM2, MM3, MM4 and MM5 respectively). Rheology and pasting properties of the flour blends, quality attributes, antioxidant properties, α-amylase and α-glucosidase inhibition, as well the glycaemic indices (GI) of the multigrain breads were evaluated using standard methods. Whole wheat flour supplementation with amaranth flour and/or acha flour, modified the rheology and pasting properties of composite flours, increased the ash, fibre and protein contents of bread while reducing the carbohydrate content. Multigrain breads also exhibited significant hydroxyl (OH) radical scavenging ability, Fe2+ chelation and inhibit of Fe2+- induced lipid peroxidation. Bread with greater amaranth flour substitution (MM1B and MM4B) have higher α-amylase (IC50 = 1.90, 1.41 mg/mL) and α-glucosidase (IC50 = 0.83, 1.39 mg/mL) inhibitory abilities, while multigrain breads generally possessed low GI (42–51) value whereas, white flour bread (control) had intermediate GI (65). The synergistic properties contributed by the grains may have conferred on the bread its potential as a dietary product for better health maintenance, thus, multigrain bread is of greater dietary and health importance than white bread.

Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour

Pasta from whole-grain wheat is highly nutritious but has poor sensory properties. Hence, this study prepared pasta from fractionated whole-grain wheat flour enriched with 20% Bambara groundnut. The chemical, antioxidant and sensory properties of the pasta were assessed using standard methods. The fat, protein, ash contents, lightness and antioxidant properties value of the flour and pasta increased, while carbohydrate and fibre contents decreased with a reduction in particle size from 500 μm to 112 μm. Potassium (246.50–249.00 mg/kg), calcium (223.50–254.00 mg/kg) and magnesium (184.50–192.00 mg/kg) were the major mineral element in the pasta samples, while zinc (1.00–2.00 mg/kg) and iron (3.50–13.00 mg/kg) are present in small quantities. The optimum cooking time of pasta (average 6.55 min) from the fractionated flours was shorter compared to the control pasta (pasta made from unfractionated wheat flour), but the cooking loss was not significantly affected. Pasta from flour with particle sizes of 300 and 112 μm were very similar in their sensory attributes and showed the highest ratings in overall acceptability. Fractionation of whole-grain wheat flour seems very promising in producing pasta with fairly good antioxidant potentials and high level of protein and fibre to improve the health of pasta-loving individuals.

Improving wholegrain product quality by selecting lipid-stable wheat varieties

Lipid oxidation is one of the major quality issues of wholegrain wheat flour and products, despite their rich endogenous antioxidants. Diverse wheat germplasm resources are available for industrial production and breeding selection. Therefore, to improve the stability qualities of wholegrain, it is important to study lipid stability of wheat varieties, together with their endogenous antioxidant contents. In this study, 65 wheat varieties were evaluated for their oxidative stabilities under accelerated conditions. Primary and secondary oxidation products, radical scavenging activities, and tocol contents were analyzed to obtain a comprehensive understanding of lipid oxidation in wholegrain flour. The results showed significant diversity of lipid stability in the wheat varieties, with a 30-fold difference in hexanal content after 19 weeks of storage. Varieties, such as ‘Velocity’ and ‘Arina’, with high stability and high antioxidant contents, are potentially better suited for stable wholegrain products. The findings will benefit consumers with better quality wholegrain products.

Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread

Application of selected starter cultures for sourdough propagation may ensure stable lactic acid bacteria (LAB) diversity and defined properties of sourdough that affect quality. The impact of Lactobacillus delbrueckii ssp. bulgaricus MI, L. rossiae GL14 and L. acidophilus DSM 20079 as starter cultures were investigated for spoilage prevention and whole-grain wheat and sourdough bread properties. Whole-grain wheat sourdough propagated with these strains showed high phytase, amylase and xylanases activities. The highest phytase activity was obtained in sourdough prepared with L. bulgaricus MI. The results of gas chromatography–mass spectrometry using solid-phase microextraction showed that the compositions of volatile compounds in sourdough and whole-grain wheat bread depended on the LAB starter. In bread with L. acidophilus, 3-octen-2-ol and n-hexadecane were found, whereas those compounds were not found in other bread samples or in sourdough. Tetrahydrofurfuryl acetate was found only in bread prepared with L. bulgaricus MI sourdough. N-Pentadecane was found only in bread prepared with L. rossiae sourdough and bread prepared with spontaneous sourdough. The application of thermophilic sourdough increased bread porosity, elasticity, crumbliness and moisture content, but did not influence crumb hardness. Moreover, the fungal spoilage on the bread crust surface was suppressed using sourdough prepared with thermophilic LAB. The strain of LAB used for sourdough preparation influenced the shelf-life of bread.

A Novel LC-MS Based Targeted Metabolomic Approach to Study the Biomarkers of Food Intake.

In this work, an integrated strategy is developed for rapid discovery, precise identification, and automated quantification for the biomarkers of food intake (BFIs) for specific food exposure using an ultra-high-pressure liquid chromatography-high-resolution mass spectrometry (MS) based targeted metabolomics approach. Using whole grain (WG) wheat intake as an example, the combination of paired mass distance networking and parallel reaction monitoring analysis is applied to selectively extract and identify WG metabolites in human urine samples. As a result, a total of 76 wheat phytochemical-derived metabolites, including 17 alkylresorcinol metabolites, 20 benzoxazinoid derivatives, and 39 phenolic acid metabolites are identified. Subsequently, a MS spectral database consisting of the identified metabolites is created by mzVault. The characteristics of identified metabolites from the database are incorporated into the TraceFinder software to establish a quantification platform. Using a standardized urine sample, the authors are able to simultaneously quantify both free and conjugated (sulfate and glucuronide) WG wheat metabolites in real samples without further enzymatic hydrolysis, which is validated by using authentic standards to quantify these metabolites. This novel strategy opens the window to study the biomarkers of specific food intake and make it feasible to validate the BFIs in large-scale human studies.