**4. Wheat antioxidants in bread industry**

Bread and bakery products have significant importance in human nutrition through preventing from the human disorders. These products are obtained from the white flour and a promising source of irreplaceable nutrients. People are getting aware to use the bakery products which are prepared from the white flour due to proper nutrition, healthy lifestyle, improved nutritional composition, and functional properties [42]. The prepared bread is a significant source of dietary fibers, minerals, inulin, vitamins, omega-3 fatty acids, oligosaccharides, β-glucans, and flax seeds. Gluten is a protein which is not present in pseudocereal (buckwheat) [43]. Buckwheat is enriched with carbohydrates, proteins, fiber, and minerals along with reducing the blood pressure, cholesterol levels, blood glucose level, and prevention of cancer [44]. It is also a prominent source of balanced amino acid composition and essential amino acids [45]. Furthermore, buckwheat phenolic compounds comprise significant quantity of rutin, ferulic, and quercetin along with preventing from the lipid peroxidation and activity of free radicals [46]. They also show higher antioxidant activity mainly due to high rutin content [47]. The total phenolic contents of whole wheat and refined flour were reported as 1.58 and 0.87 mg FAE/g, respectively [48]. On baking and phenolic conditions, total phenolic contents were decreased to about 72% and 67% of the average content found in whole wheat and refined flour [49, 50]. The antioxidant activity of bakery products is mainly affected by processing conditions, mixing, fermentation time, baking temperature, and formulations [51]. Phenolic acid recovery after baking was 74–80%. In comparison to baker's yeast wheat bread, sourdough wheat (durum and kamut) offered more antioxidant protection [52].
