The effects of milling and processing on bioactive compounds in bread wheat and tritordeum

Tritordeum, a novel cereal species, is gaining attention for its health-promoting phytochemicals, yet the effects of milling and food processing on its bioactive compounds has not been fully explored. This study compared the contents of β-glucans, carotenoids, tocols, and phenolic acids in tritordeum and bread wheat, analyzing roller and stone milled flours and four products: fresh pasta, breadsticks, bread, and pizza. Stone milling preserved more β-glucans, tocols, and phenolic acids, whereas roller milling favored carotenoid retention, particularly in tritordeum flours. Although processing caused substantial losses, tritordeum products retained more carotenoids (with both milling methods) and greater amounts of tocols and soluble phenolic acids (with stone milling) than the wheat counterparts. These findings highlight how the combination of milling and processing conditions can optimize the health-related quality of cereal-based foods. This study provides the first integrated assessment of tritordeum phytochemicals across multiple processing steps, underscoring its potential as a functional ingredient in staple products. Future studies should investigate the phytochemical bioavailability and sensory properties of tritordeum-based products.