Refined Thinking: Wheat Processing for Food Safety and Nutritional Enhancement

Abstract

Wheat processing is an essential practice that ensures that wheat, one of the most widely used ingredients in our food system, is safe to consume and remains a dependable energy source for our growing population. Processing procedures are critical, not only for ensuring the safety and reliability of wheat as an energy source, but also for enhancing its nutritional benefits via increased digestibility and the removal of harmful contaminants and pathogens. Whole grains, and in the case of this review, whole wheat, are often considered superior food ingredients when compared to refined grains due in part to their implicitly acknowledged “unprocessed” nature. However, the contrary is true: these substances can often exhibit a lower nutritive value and reduced digestibility, requiring a higher degree of processing to meet standards for human consumption. Given the growing spread of information promoting the perceived superiority of 'unprocessed' and natural foods, there is a corresponding need to provide the public with accurate, evidence-based information—particularly regarding the processing involved in all wheat products, whether whole or refined. This review examines the physical and nutritional composition of the wheat kernel, the NOVA classification of refined flour and its derivative food products, and the implications of wheat processing. Special attention is given to how processing addresses naturally occurring antinutritional factors and fungal pathogens in unprocessed wheat, while also enhancing the bioavailability of essential micronutrients to help reduce micronutrient deficiencies.