Selenium concentration and speciation in biofortified flour and bread: Retention of selenium during grain biofortification, processing and production of Se-enriched food

► The Se content and species in flour and bread produced from biofortified wheat was assessed. ► Total Se in flour increased by ∼170 ng/g with 10 g/ha selenate application to wheat crop. ► The relationship between Se added to crop and the content in flour and bread was linear. ► The major species of extractable Se in enriched flour and bread was selenomethionine. ► Biofortification of wheat may provide an appropriate strategy to increase the intake of bioavailable Se.