Improving wholegrain product quality by selecting lipid-stable wheat varieties

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