The objective of a new study published in Molecules was the characterization of a fermented wheat used as a food ingredient and dietary supplement. This study entailed the examination of phenolic composition; activity on protein tyrosine phosphatase 1B (PTP1B) – an enzyme overexpressed in T2D; in vitro prebiotic properties on Lactobacillus reuteri; and the microbial composition of the fermented cereal. Basic and acidic hydrolysis were tested for an exhaustive recovery of bound phenols—the acidic hydrolysis gave best yields. Methyl ferulate and neocarlinoside were identified for the first time in wheat. The product was unable to inhibit the PTP1B enzyme, yet a novel complete inhibition for schaftoside – a major C-flavonoid of wheat, was recorded. The microbial composition identified were Lactobacillus, Enterococcus, and Pediococcus as main bacterial species. The fermented wheat was a suitable substrate for the growth of L. reuteri, recognized for its health properties in the human gut. It was stated that the proposed method for phenols is easier compared to those based on strong basic hydrolysis. The findings of this study suggested that bound phenols were the major fraction, which contrasted with results from earlier studies on fermented cereals.