“…A downregulation of these proteins, while still maintaining dough proprieties, might be a solution for celiac disease patients (Altenbach et al, 2020). Beyond N, mineral nutrients in grain act as a source of micronutrients in the human diet, among which deficiencies in key minerals including calcium (Ca), magnesium (Mg), copper (Cu), iron (Fe), and zinc (Zn) have prompted efforts to increase their concentrations in seeds (Kutman et al, 2010;Hussain et al, 2012;Ramzani et al, 2016;Rehman et al, 2018;Wang et al, 2020). In the last few decades, it has been well established that wheat is a crucial source of Fe and Zn for humans (Uauy et al, 2006;Ciccolini et al, 2017;Singh et al, 2018), but the concentrations of these minerals in flour are generally low (Sobolewska et al, 2020), and their bioavailability is limited by high phytate content (Ficco et al, 2009;Xue et al, 2015).…”