Study of Changes in Antioxidant Activity, Microstructure, and Mineral Composition of Nadir Wheat Grain During Preparation for Whole Grain Bread Production

Relevance. Whole grain products are becoming increasingly popular in industrialized countries due to their high content of dietary fiber, vitamins, and minerals. Soaking wheat grain is a crucial stage in the production of whole grain bread. To improve the quality and health benefits of whole grain bread, enzyme preparations based on cellulase are used during the grain soaking stage. This biotechnological technique influences the localization and content of key biologically active substances in the grain. New knowledge about the redistribution of chemical compounds within wheat grain during enzymatic hydrolysis will help develop guidelines for optimizing the soaking process.

Methods. The study presents experimental data on the effect of a complex enzyme preparation based on cellulase and sodium selenite, introduced during wheat grain soaking, on changes in the microstructure of the main morphological parts of the grain, antioxidant activity, the content of chemical compounds determining antioxidant activity, and the distribution of mineral elements within the grain kernel.

Results. Soaking Nadir wheat grain in a buffered solution of an enzyme preparation based on cellulase and sodium selenite for 10 hours under optimal conditions for enzyme action results in a modification of the microstructure of the grain’s morphological parts. Antioxidant activity increases by 9.3% (DPPH radical inhibition), total flavonoid content (by 0.05%), anthocyanin content (by 0.132%), and glutathione content (by 12 mg%) compared to the grain soaked in water. Biologically active mineral elements and selenium accumulate in the germ after grain fermentation.

1. Gómez M., Pereira E. Grain Products: Traditional and Innovative Technologies. Foods. 2024; 13(7): 1126. https://doi.org/10.3390/foods13071126

2. Zujko M.E., Witkowska A.M. Dietary Antioxidants and Chronic Diseases. Antioxidants. 2023; 12(2): 362. https://doi.org/10.3390/antiox12020362

3. Vaskovsky A.M., Chvanova M.S., Rebezov M.B. Creation of digital twinsof neural network technology of personalization of food products for diabetics. 2020 4th Scientific School on Dynamics of Complex Networks and their Application in Intellectual Robotics (DCNAIR). IEEE. 2020; 251–253. https://doi.org/10.1109/DCNAIR50402.2020.9216776

4. Koistinen V.M. et al. Metabolic chenges in response to varing whole-grain wheat and rye intake. npj Science of Food. 2024; 8: 8. https://doi.org/10.1038/s41538-024-00247-0

5. Longo A., Amendolagine G., Miani M.G., Rizzello C.G., Verni M. Effect of Air Classification and Enzymatic and Microbial Bioprocessing on Defatted Durum Wheat Germ: Characterization and Use as Bread Ingredient. Foods. 2024; 13(12): 1953. https://doi.org/10.3390/foods13121953

6. Dinu M, Martini D. Ultra-Processed Foods, Diet Quality and Human Health. Nutrients. 2023; 15(13): 2890. https://doi.org/10.3390/nu15132890

7. Karshieva U.Sh., Ashurov Sh.Sh. The Influence of Sowing and Mineral Fertilizer Norms on The Growth, Development, Yield and Crop Qualities of Seeds of Autumn Soft Wheat. Journal of Advanced Zoology. 2023; 44(S6): 219–224.

8. Khudaykulov J., Azizov B., Israilov I. Influence of planting period on the growth, development and productivity indicators of durum wheat. E3S Web of Conferences. 2023; 389: 03048. https://doi.org/10.1051/e3sconf/202338903048

9. Karelina Yu.A., Ilyina M.A., Rebezov M.B. Quality management of wheat flour based on HACCP principles. Actual problems of modern science, technology and education. Abstracts of the 82nd International scientific and technical conference. Magnitogorsk: Nosov Magnitogorsk State Technical University. 2024; 372 (in Russian). https://elibrary.ru/jrztqr

10. Szőke-Trenyik E., Mihalkó J., Sipos P., Szabó B.P. Development of High-Fibre, Ready-to-Bake Flour Mixtures from Purple Wheat. Processes. 2023; 11(2): 389. https://doi.org/10.3390/pr11020389

11. Makhmudov F.A., Asimovа S.T., Rebezov M.B., Iztaev A.I., Konarbayeva Z.K. Technology for production and quality of bread baked from whole grind wheat flour. Bulletin of Shakarim University. Series: Technical Sciences 2024; (1): 165‒173 (in Russian). https://doi.org/10.53360/2788-7995-2024-1(13)-21

12. Smolnikova F.Н., Amirkhanov K.Zh., Asenova B.K., Rebezov M.B., Sotnikova V.M., Nurgazezova A.N. The technology of dry grain mixture with using wheat germ cake. Food. Ecology. Quality. Proceedings of the XIV International scientific and practical conference. Novosibirsk: Zolotoy kolos. 2017; 2: 206–209 (in Russian). https://elibrary.ru/yleeps

13. Courtin C.M., Delcour J.A. Arabinoxylans and Endoxylanases in Wheat Flour Bread-making. Journal of Cereal Science. 2002; 35(3): 225–243. https://doi.org/10.1006/jcrs.2001.0433

14. Coda R., Kärki I., Nordlund E., Heiniö R.-L., Poutanen K., Katina K. Influence of particle size on bioprocess induced changes on technological functionality of wheat bran. Food Microbiology. 2014; 37: 69–77. https://doi.org/10.1016/j.fm.2013.05.011

15. Naumenko N.V., Chaplina A.A., Fatkullin R.I., Skachkova E.N., Fatkullina N.I. Vegetable raw materials as a way to improve the quality of bakery products. BIO Web of Conferences. 2024; 108: 02010. https://doi.org/10.1051/bioconf/202410802010

16. Li Y., Wu X. Processing and Properties Analysis of Grain Foods. Processes. 2023; 11(1): 95. https://doi.org/10.3390/pr11010095

17. Tufail T. et al. Extraction, quantification, and biochemical characterization of cereal industry by-product cell wall. Journal of Food Processing and Preservation. 2020; 45(3): e15023. https://doi.org/10.1111/jfpp.15023

18. Qi X., Zhang Y., Yu H., Xie J. Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing. Foods. 2023; 12(2): 249. https://doi.org/10.3390/foods12020249

19. Nguyen S.N., Drawbridge P., Beta T. Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications. Cereal Chemistry. 2024; 101(5): 903‒925. https://doi.org/10.1002/cche.10790

20. van der Cruijsen K., Al Hassan M., van Erven G., Dolstra O., Trindade L.M. Breeding Targets to Improve Biomass Quality in Miscanthus. Molecules. 2021; 26(2): 254. https://doi.org/10.3390/molecules26020254

21. Rempelos L., Kabourakis E., Leifert C. Innovative Organic and Regenerative Agricultural Production. Agronomy. 2023; 13(5): 1344. https://doi.org/10.3390/agronomy13051344

22. Bhatia S.K. Biorefinery for the Sustainable Biochemicals Production: Process Design and Technological Advances. Sustainability. 2023; 15(10): 7973. https://doi.org/10.3390/su15107973

23. Baksi S., Saha D., Saha S., Sarkar U., Basu D., Kuniyal J.C. Pre-treatment of lignocellulosic biomass: review of various physico-chemical and biological methods influencing the extent of biomass depolymerization. International Journal of Environmental Science and Technology. 2023; 20(12): 13895– 13922. https://doi.org/10.1007/s13762-023-04838-4

24. Naumenko O. et al. Improving the quality of wheat bread by enriching teff flour. Eastern-European Journal of Enterprise Technologies. 2023; 3(11): 33–41. https://doi.org/10.15587/1729-4061.2023.279286

25. Kiyashko N., Sideltsev O. The Use of Ascorbic Acid as an Improver of Oxidative Action in the Production of Wheat Bread. Beskopylny A., Shamtsyan M., Artiukh V. (eds.). XV International Scientific Conference “INTERAGROMASH 2022”. Global Precision Ag Innovation 2022. Lecture Notes in Networks and Systems; vol. 574. Cham: Springer. 2023; 1: 2544–2549. https://doi.org/10.1007/978-3-031-21432-5_279

26. Koryachkina S.Ya., Kuznetsova E.A., Sinitsyn A.P. Application of the enzyme preparation “Celloviridin G20x” for the production of grain bread. Bakery of Russia. 2004; (3): 15–18 (in Russian).

27. Alekhina N., Аndreanova T., Ponomareva E., Lukina S., Lobacheva N., Logunova L. The choice of optimal parameters for bioactivated wheat grinding in grain bread technology. BIO Web of Conferences. 2024; 103: 00080. https://doi.org/10.1051/bioconf/202410300080

28. Kuznetsova Е.A. Change of wheat grain quality while preparing to production of grain bread under conditions of fermentative hydrolysis. Vestnik Rossiyskoy akademii sel′skokhozyaystvennykh nauk. 2008; (6): 82–85 (in Russian). https://www.elibrary.ru/jxgpub

29. Butenko L.I., Ligai L.V. Researches of the chemical composition of germinated seeds of the buckwheat, oats, barley and wheat. Fundamental research. 2013; (4–5): 1128–1133 (in Russian). https://www.elibrary.ru/pxmlcl

30. Ragusa A. Secondary Metabolites for the Reduction of Oxidative Stress. Molecules. 2023; 28(22): 7555. https://doi.org/10.3390/molecules28227555

31. Kapoor P. et al. Anthocyanin biofortified colored wheat modifies gut microbiota in mice. Journal of Cereal Science. 2022; 104: 103433. https://doi.org/10.1016/j.jcs.2022.103433

32. Padhy A.K., Kaur P., Singh S., Kashyap L., Sharma A. Colored wheat and derived products: key to global nutritional security. Critical Reviews in Food Science and Nutrition. 2024; 64(7): 1894–1910. https://doi.org/10.1080/10408398.2022.2119366

33. Dhua S., Kumar K., Kumar Y., Singh L., Sharanagat V.S. Composition, characteristics and health promising prospects of black wheat: A review. Trends in Food Science and Technology. 2021; 112: 780–794. https://doi.org/10.1016/j.tifs.2021.04.037

34. Lemmens E. et al. Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Comprehensive Reviews in Food Science and Food Safety. 2019; 18(1): 305–328. https://doi.org/10.1111/1541-4337.12414

35. Pasko P. et al. Influence of selenium supplementation on fatty acids profile and biological activity of four edible amaranth sprouts as new kind of functional food. Journal of Food Science and Technology. 2015; 52(8): 4724–4736. https://doi.org/10.1007/s13197-014-1602-5

36. Baenas N., García-Viguera C., Moreno D.A. Elicitation: A Tool for Enriching the Bioactive Composition of Foods. Molecules. 2014; 19(9): 13541‒13563. https://doi.org/10.3390/molecules190913541

37. Moldovan C., Dumbravă D., Raba D., Popa M., Toţa C., Zippenfening S.E. Assessing the level of key antioxidants in wheat seedlings consecutive sodium selenite treatment. Journal of Agroalimentary Processes and Technologies. 2011; 17(1): 58–66.

38. Yunuskhanov Sh., Jaynakov M.Sh., Abdurazakova Z.L. Soybean Seed Peroxidase. Journal of Propulsion Technology. 2023; 44(4): 1051–1056. https://doi.org/10.52783/tjjpt.v44.i4.969

39. Kuznetsova E.A. Transformation of heavy metals in the system “soil — crops — products — grain processing”. Orel: Zenina S. 2009; 99 (in Russian). ISBN 978-5-902802-41-9 https://www.elibrary.ru/qkzwtr

40. Fatkullin R.I. et al. Study of the antioxidant properties of enriched bakery products. Agrarian science. 2022; (9): 167–172 (in Russian). https://doi.org/10.32634/0869-8155-2022-362-9-167-172

41. Korolev D.N., Khmeleva E.V. Prospects for the use of new breeding wheat varieties for the creation of functional food products. Prospects for industry interaction in comprehensive rehabilitation. Proceedings of the VI International scientific and practical conference. Orel: Orel State University named after I.S. Turgenev. 2024; 203‒207 (in Russian). https://elibrary.ru/jmgnka

42. Egorov G.A. Management of technological properties of grain. Voronezh: Voronezh State University. 2000; 348 (in Russian).