Effect of Processing on Some Quality Parameters of Flour and Bread Made from Wheat Grain Biofortified with Zn and Se
, Dolores Reynolds-Marzal 1, Angelica M. Rivera-Martin 1 and Oscar Santamaria 2
Round 1
Reviewer 1 Report
1. There are a lot of publications analyzed that concern Se application for biofortification in the Manuscript, whereas Zn application to the wheat was widely described recently, for example:
https://doi.org/10.3389/fsufs.2020.591722
https://onlinelibrary.wiley.com/doi/10.1002/jpln.201900339
https://www.publish.csiro.au/cp/CP20455
and many others.
We suppose that this issue should be described more precisely in the introduction and discussion units.
2. There is no mention in the Manuscript how such treatments affect the soil properties, does it lead to the accumulation of Zn and Se?
Author Response
Manuscript ID agriculture-1460045 entitled "Quality parameters in flour and bread made from bread wheat grain biofortified with combined Zn and Se: effect of processing" by “Poblaciones, Reynolds-Marzal, Rivera-Martín, Santamaria” submitted to Agriculture.
Thank you for all your suggestions and corrections. We would like to highlight the positive views regarding the manuscript. We have agreed to include almost all of the changes proposed by the reviewers to text, tables, and figures to improve the manuscript and make it more clear and readable. The English language has been revised. We hope that it will now be acceptable for publication.
In order to facilitate the identification of the changes carried out, the corrected manuscript is attached with changes indicated by using the track changes mode in MS Word. In the case that we do not totally agree with a comment or a justification is required, a brief response in justification is given in the following point by point reply. Reviewer comments are in black and our responses in blue.
Reviewer(s)' Comments to Author:
Reviewer: 1
- There are a lot of publications analyzed that concern Se application for biofortification in the Manuscript, whereas Zn application to the wheat was widely described recently, for example:
https://doi.org/10.3389/fsufs.2020.591722
https://onlinelibrary.wiley.com/doi/10.1002/jpln.201900339
https://www.publish.csiro.au/cp/CP20455
and many others.
We suppose that this issue should be described more precisely in the introduction and discussion units.
We have agreed to reinforce the Zn part by including recent references about Zn, as suggested by the reviewer.
- There is no mention in the Manuscript how such treatments affect the soil properties, does it lead to the accumulation of Zn and Se?
This paper deals with the effect of the combined biofortification with Se and Zn on the wheat grain nutritional and technological characteristics (and the losses during the processing), once the grain had been harvested. The effect of such a biofortification on soil and plant performance during the cropping period was studied in Reynolds-Marzal et al. 2021 (https://doi.org/10.3390/plants10061209). In any case, a little comment about that was made in the corrected version of the manuscript to give response to this reviewer´s comment.
Reviewer 2 Report
Dear authors, the paper deals with a very interesting topic.
English needs to be revised.
Title: I would suggest modifying the title, for example: “Effect of processing on quality parameters of flour and bread made from wheat grain biofortified with Zn and Se”
Line 53-58: You should calculate the amount of Se and I provided by a serving size of wheat. Anyway, you should consider also that Se and Zn can be provided also by other food, thus, I would suggest removing the part about the deficiency.
Introduction: I would suggest reducing the part dedicated to the Se and Zn deficiency and improving the par about processing and how it could affect Se and Zn content.
Line 96-105: I would suggest to simplified this part by adding a table to summarize this information.
Table1: I would suggest removing this table and adding the results of statistical analysis in the table with the relative results
Results: I would suggest to do not consider the “study year” as one of the variability factors, but elaborating the data of the two years separately.
Discussion: Try to more deeply discuss why the Zn bioavailability was favored by the combined biofortification.
Author Response
Manuscript ID agriculture-1460045 entitled "Quality parameters in flour and bread made from bread wheat grain biofortified with combined Zn and Se: effect of processing" by “Poblaciones, Reynolds-Marzal, Rivera-Martín, Santamaria” submitted to Agriculture.
Thank you for all your suggestions and corrections. We would like to highlight the positive views regarding the manuscript. We have agreed to include almost all of the changes proposed by the reviewers to text, tables, and figures to improve the manuscript and make it more clear and readable. The English language has been revised. We hope that it will now be acceptable for publication.
In order to facilitate the identification of the changes carried out, the corrected manuscript is attached with changes indicated by using the track changes mode in MS Word. In the case that we do not totally agree with a comment or a justification is required, a brief response in justification is given in the following point by point reply. Reviewer comments are in black and our responses in blue.
Reviewer(s)' Comments to Author:
Reviewer: 2
Dear authors, the paper deals with a very interesting topic.
English needs to be revised.
The English has been revised
Title: I would suggest modifying the title, for example: “Effect of processing on quality parameters of flour and bread made from wheat grain biofortified with Zn and Se”
We have agreed to change the title according to the reviewer comment
Line 53-58: You should calculate the amount of Se and I provided by a serving size of wheat. Anyway, you should consider also that Se and Zn can be provided also by other food, thus, I would suggest removing the part about the deficiency.
This part has been modified according to the reviewer comment.
Introduction: I would suggest reducing the part dedicated to the Se and Zn deficiency and improving the par about processing and how it could affect Se and Zn content.
The manuscript has substantially been improved in this part according to the reviewer comments.
Line 96-105: I would suggest to simplified this part by adding a table to summarize this information.
Table added according to this comment
Table1: I would suggest removing this table and adding the results of statistical analysis in the table with the relative results
Done
Results: I would suggest to do not consider the “study year” as one of the variability factors, but elaborating the data of the two years separately.
Done. The statistical analysis has completely been remade according to this comment. The results and discussion have been changed accordingly.
Discussion: Try to more deeply discuss why the Zn bioavailability was favored by the combined biofortification.
Zn bioavailability was improved by Zn biofortification, although no differences between the application of Zn alone or in combination with Se were found. It has been clarified in the corrected version of the manuscript and the discussion of this part has been extended.
Reviewer 3 Report
Title should be modified. The title focused on "quality parameters" but the introduction and discussion is poor for the quality parameters evaluated.
Line 136-138. The citation in this section is incorrect, Thavarajah et al (16) does not describe the analysis of phytic acid.
Table 2. Include the results for phytic acid. Since a lot of the results and discussion is related to the phytic acid content of the samples, it is necessary to present the phytic acid content of the samples.
Lines 208-209. Sentence should be corrected because Table 1 does not present the phytic acid content.
Methodology. Authors should either mention the moisture content of the products (flour, bread), or present the results in a dry basis. Otherwise, it will be difficult to understand the real impact of baking. For example, the importance of lines 430-434 cannot be determined because the moisture content is unknown. Besides water, the total dry matter of other ingredients added is not that different from the dry matter of each wheat flour, so the expected change is Zn and Se concentration could be small. More discussion about the effect of baking should be included.
Author Response
Manuscript ID agriculture-1460045 entitled "Quality parameters in flour and bread made from bread wheat grain biofortified with combined Zn and Se: effect of processing" by “Poblaciones, Reynolds-Marzal, Rivera-Martín, Santamaria” submitted to Agriculture.
Thank you for all your suggestions and corrections. We would like to highlight the positive views regarding the manuscript. We have agreed to include almost all of the changes proposed by the reviewers to text, tables, and figures to improve the manuscript and make it more clear and readable. The English language has been revised. We hope that it will now be acceptable for publication.
In order to facilitate the identification of the changes carried out, the corrected manuscript is attached with changes indicated by using the track changes mode in MS Word. In the case that we do not totally agree with a comment or a justification is required, a brief response in justification is given in the following point by point reply. Reviewer comments are in black and our responses in blue.
Reviewer(s)' Comments to Author:
Reviewer: 3
Title should be modified. The title focused on "quality parameters" but the introduction and discussion is poor for the quality parameters evaluated.
The title has been changed as suggested also by other reviewer.
Line 136-138. The citation in this section is incorrect, Thavarajah et al (16) does not describe the analysis of phytic acid.
Changed.
Table 2. Include the results for phytic acid. Since a lot of the results and discussion is related to the phytic acid content of the samples, it is necessary to present the phytic acid content of the samples.
Done.
Lines 208-209. Sentence should be corrected because Table 1 does not present the phytic acid content.
Corrected
Methodology. Authors should either mention the moisture content of the products (flour, bread), or present the results in a dry basis. Otherwise, it will be difficult to understand the real impact of baking. For example, the importance of lines 430-434 cannot be determined because the moisture content is unknown. Besides water, the total dry matter of other ingredients added is not that different from the dry matter of each wheat flour, so the expected change is Zn and Se concentration could be small. More discussion about the effect of baking should be included.
As indicated now in the M&M section, “Before any measurement, all the samples were oven dried at 70ºC until constant weight. Consequently all the results are given in a dry weight basis in order to compare the results.” Nevertheless, we agree with the reviewer regarding the fact that the addition of other ingredients might hardly explain such a lost, due to the small amount added in comparison with flour. A different and more detailed discussion has been added in the corrected version of the manuscript regarding this baking effect.
