ABSTRACT
Wheat as foods, mainly in the form of bread, flatbreads, and pasta, are staples worldwide and, as such, bestow considerably to the nutrient consumption of humans. Wheat is falling in demand in regions undergoing urbanization and industrialization. Huge attractive dishes and desserts are formulated owing to its nutrient vitality and extraordinary rheological properties. Along with providing energy in the form of starch, wheat also provides protein, dietary fiber, iron, zinc, vitamins, and phytochemicals. Because of the low quantity of these components in the endosperm, and their interaction with other nutrients, the nutrient bioavailability for human body is low. Biofortification is considered the more sustainable approach to improve the bioavailability of such nutritional components through conventional, technological and transgenic approaches. Processing is an imperative step for transforming cereal grains into safe, varied, unique, and appealing food. It also assists in minimizing pesticides, mycotoxins and heavy metals. The significance of wheat grain in the human diet is by virtue of its versatility to be processed into various forms: whole, refined flour, semolina, groats and other products after cooking or baking. Various regulated steps in processing wheat grain influence its physical-chemical properties and define the techno-functional quality, nutritional, and health-related properties of finished product.
