The Impact of Climate Change on Physiochemical Properties and Nutritional Aspects of Bread Wheat (Triticum Aestivum): A Review

Climate change poses a significant threat to global food security, particularly through its impact on the physiological, biochemical, and nutritional properties of staple crops like bread wheat (Triticum aestivum). Elevated atmospheric carbon dioxide (eCO₂), rising temperatures, and water stress individually or in combination affect wheat grain development, composition, and quality. This review synthesizes findings from Free-Air CO₂ Enrichment (FACE) and field-based studies to examine how these stressors influence protein composition, gluten functionality, starch synthesis, and micronutrient (iron, zinc) content. While eCO₂ tends to enhance yield and sometimes increase protein concentrations, it often dilutes mineral and amino acid quality, compromises dough strength, and elevates phytate levels, thus reducing nutrient bioavailability. Moreover, heat and drought stress disrupt grain filling, enzymatic activities, and gluten protein balance, further degrading functional and nutritional quality. Genotypic variability and environmental interactions play crucial roles in moderating these effects. This review highlights the need for integrated breeding, agronomic, and climate adaptation strategies to safeguard wheat nutritional quality under changing climatic conditions.