Wheat research from the University of Hohenheim shows how variety selection and baking technique shape the nutrition in your bread.
Wheat is a staple in diets worldwide — not just as a source of carbohydrates and protein, but also for fibre, minerals, and essential trace elements. Yet, despite its global importance, the nutritional potential of wheat has often been overlooked in favour of maximizing yield and baking performance.
Now, researchers at the State Seed Breeding Institute of the University of Hohenheim, in partnership with Johannes Gutenberg University Mainz and four leading wheat breeding companies, aim to shift that focus. Through the Betterwheat project, they studied over 6,000 traits across 282 wheat varieties and 400 breeding lines, analyzing how genetics, environment, and baking processes influence wheat’s nutrient profile.
The Wheat Itself Matters
However, the fact that wheat can also be an important source of nutrients is often overlooked: “Wheat is not only an important source of carbohydrates and protein in the global diet, but according to the FAO, it also contributes over 20% to the global supply of fibre, minerals, and trace elements,” explains Prof. Dr. Friedrich Longin, Head of the Wheat Department at the State Seed Breeding Institute of the University of Hohenheim and coordinator of the Betterwheat project.
“However, how to increase the nutrient content of wheat products has so far been a marginal issue in global value chains.” One reason for this: “A high mineral content in wheat is often associated with lower yields.”
A New Tool for Breeders and Millers
To make these improvements viable along the value chain, the researchers employed X-ray fluorescence (XRF) spectrometry, a rapid method that can accurately measure nutrient levels in wheat. While traditionally limited to research, this tool could enable real-time screening for mineral content — if supported by commercial incentives, according to a press release.
But there’s a caveat: the nutrients in wheat are concentrated in the bran and germ, which are largely removed in white flours (types 405, 550, and 812). Increasing whole grain consumption — or at least using higher-type flours — is essential to realizing the benefits of nutrient-dense wheat.
Baking Makes or Breaks the Nutrients
The study also highlighted a key barrier to nutrition: phytic acid, a natural compound in wheat that binds to minerals and makes them harder to absorb.
Longin’s team tested four common baking methods and found that long sourdough fermentation significantly reduced phytic acid levels. This process, still favoured by traditional artisan bakers, allows minerals to become bioavailable — unlocking the full health potential of nutrient-rich wheat.
A New Vision for Wheat
And the researchers have examined a well-known problem in more detail: “The healthy ingredients in wheat are bound in phytic acid. However, this cannot be digested and is excreted along with the beneficial nutrients.”
In a further step, Longin and his team therefore investigated the influence that different baking processes can have on the amount of phytic acid in bread. “For this purpose, we tested four very common baking processes with artisan bakers,” says the wheat expert.
The combination of a long dough fermentation with sourdough proved particularly effective. “We were able to determine that the phytic acid breaks down almost completely during this baking process, making the nutrients available to the body.”
“All partners in the wheat value chain can influence the nutrient content of bread,” summarizes Longin. “However, a clear priority must be set: First, we consumers should eat more whole grains. This should then be baked using a long sourdough fermentation, and only then does breeding and targeted grain trading make sense to further optimize the nutrient profile.”
About Betterwheat
Launched in late 2019, the Betterwheat project is one of the largest international studies on wheat nutrition and quality. It is funded with €2.33 million from Germany’s Federal Ministry of Agriculture, with an additional €700,000 from participating breeders to support field trials and quality assessments. The project concludes in September 2025.
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