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Impact of Wheat Grain Selenium Content Variation on Milling and Bread Baking

¹USDA-ARS Plant Science Research Unit, 411 Borlaug Hall, University of Minnesota, 1991 Upper Buford Circle, St. Paul, MN 55108. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. ²Corresponding author. E-mail: david.garvin@ars.usda.gov ³USDA-ARS Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58105. ⁴USDA-ARS Grand Forks Human Nutrition Research Center, 2420 2nd Ave N., Grand Forks, ND 58203. ⁵Current address: United States Department of Agriculture, Agricultural Research Service, 5601 Sunnyside Avenue, Beltsville, MD 20705-5138.

Selenium (Se) is an essential micronutrient in animals. High levels of Se can accumulate in wheat grain, but it is not clear how high Se affects milling or baking. Low and high Se grain from the same hard red winter wheat cultivar was milled and used for breadbaking studies and Se analysis. Mill stream yields from the low and high Se wheat were comparable, as were flour yields. The amount of total grain Se retained in the flour mill streams was 71.2 and 66.4% for the low and high Se wheat, respectively. Proportionally, Se content in the bran, shorts, and the first reduction flour stream in high Se wheat was higher by 13–20% compared to the low Se wheat. Flour quality parameters including protein content, ash content, and farinograph traits were similar in low and high Se flours, although high Se flour mill streams exhibited lower farinograph stability. Breadbaking evaluations indicated that high Se had a deleterious effect on loaf volume. There was no evidence of significant Se loss after breadbaking with either low or high Se flour.