Abstract
The aim of this two-part review is to highlight some of the numerous newer aspects of quality related wheat research and its achievements in the last two decades. In the first part — after a short introduction highlighting the essential need of quality improvement and its changing and widening meaning — a brief section describes directions of the more and multi-interdisciplinary wheat quality oriented research with special emphasis on the “omics”-type of population-based strategies and width the enlarging gap between breeding — and industry oriented quality research and its consequences. These general comments are followed by the session describing our understanding of the role of components of flour determining bread-making. The first two sections of the second part of the review overlook the new directions of quality related basic and applied research in breeding and breeding as well as in the wheat industry, including genetic, molecular biological, biochemical chemical, instrumental and model-making/predictive methodologies. A brief coverage of the directions and achievement in the more and more important two non-traditional quality areas, the nutrition- and health-related quality attributes are followed by a short conclusion and speculation on future direction.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Anderson, O.D., Békés, F., Gras, P.W., Kuhl, J., Tam, A. 1996a. HMW glutenins: Structure function relationships step by step. In: Wrigley, C.W. (ed.), Proc. 6th Int. Workshop on Gluten Proteins. RACI, Melbourne, Australia, pp. 195–198.
Anderson, O.D., Kuhl, J., Tam, A. 1996b. Construction and expression of a synthetic storage protein gene. Gene 174:51–58.
Anderson, O.D., Békés, F. 2011. Incorporation of high-molecular-weight glutenin subunits into doughs using 2 gram mixograph and extensigraph. J. Cereal Sci. 54:288–295.
Anderson, O.D., Békés, F., D’Ovidio, R. 2011. Effects of specific domains of high-molecular-weight glutenin subunits on dough properties by an in vitro assay. J. Cereal. Sci. 54:280–287.
Appels, R., Gras, P.W., Clarke, B.C., Anderssen, R., Wesley, I., Békés, F. 2000. Molecular genetic studies on processing traits of wheat flour. Euphytica 119:49–54.
Appels, R., Gustafson, J.P., O’Brien, L. 2001. Wheat breeding in the new century: Applying molecular genetic analysis of key quality and agronomic traits. Aust. J. Agric. Res. 52:1043–1417.
Balázs, G., Baracskai, I., Nádosi, M., Harasztos, A., Békés, F., Tömösközi, S. 2011. Lab-on-a-chip technology in cereal science: Analytical properties and possible application areas. Acta Alimentaria DOI: https://doi.org/10.1556/AAlim.2011.0003
Bangur, R., Batey, I.L., McKenzie, MacRitchie, F. 1997. Dependence of extensograph parameters on wheat protein composition measured by SE-HPLC. J. Cereal Sci. 25:237–241.
Basford, K.E., Cooper, M. 1998. Genotype-environment interactions and some considerations of their implications for wheat breeding in Australia. Austr. J. Agric. Res. 49:153–174.
Bean, R.S., Lyne, R.K., Tilley, K.A., Chung, O.K., Lookhart, G.L. 1998. A rapid method for quantitation of insoluble polymeric proteins in flour. Cereal Chem. 75:374–379.
Beasley, H.L., Uthayakumaran, S., Stoddard, F.L., Partidge, S.J., Daqiq, L., Chong, P., Békés, F. 2002. Synergistic and additive effects of three HMW-GS loci. II. Effects on wheat dough functionality and end-use quality. Cereal Chem. 79:301–307.
Beecher, B., Bettge, A., Smidansky, E., Giroux, M.J. 2002. Expression of wild-type pinB sequence in transgenic wheat complements a hard phenotype. Theor. Appl. Genet. 105:870–877.
Békés, F. 2011. Studying the protein-protein interactions and functional properties of the wheat storage proteins in a gluten free model system. Agro Food Ind. High-tech. 22:12–16.
Békés, F. 2012. New aspects in quality related wheat research: II. New methodologies for better quality wheat. Cereal Res. Commun. (In press)
Békés, F., Anderson, O., Gras, P.W., Gupta, R.B., Tam, A., Wrigley, C.W., Appels, R. 1994a. The contribution to mixing properties of 1D glutenin subunits expressed in a bacterial system. In: Henry, R., Ronalds, J. (eds), Proc.’Improvement of Cereal Quality by Genetic Engineering’. Plenum Press, New York, USA, pp. 97–104.
Békés, F., Gras, P.W., Gupta, R.B. 1994b. Mixing properties as a measure of reversible reduction/oxidation of doughs. Cereal Chem. 71:44–50.
Békés, F., Gras, P.W., Gupta, R.B., Hickman, D.R., Tatham, A.S. 1994c. Effects of 1Bx20 HMW glutenin on mixing properties. J. Cereal Sci. 19:3–7.
Békés, F., Larroque, O., Hart, P., O’Riordan, B., Miskelly, D., Baczynski, M., Wrigley, C. 1998. Non-linear behaviour of grain and flour blends made from dissimilar components. In: Wooton, M., Batey, I.L., Wrigley, C.W. (eds), Proc. 11th Internat. ICC Cereal and Bread Congress, RACI, Melbourne, Australia, pp. 464–469.
Békés, F., Gras, P.W. 1999. In vitro studies on gluten protein functionality. Cereal Foods World 44:580–586.
Békés, F., Haraszti, R., Mann, G., Varga, J., Tömösközi, S., Salgó, A. 2002. New challenges for the quality control. In: Proc. ICC Conf. 2002, BME, Budapest, Hungary, pp. 213–217.
Bhandari, D.G., Church, S., Borthwick, A., Jensen, M.A. 2004. Automated varietal identification using Lab-on-a-chip technology. Proc.12th ICC Cereal and Bread Congress, ICC Vienna, Austria, pp. 23–26.
Blumenthal, C.S., Barlow, E.W.R., Wrigley, C.W., Batey, I.L., Békés, F., Lawrence, G.J., Moss, H.J., Shepherd, K.W. 1993. Growth environment and wheat quality: The effect of heat stress on dough properties and gluten properties. J. Cereal Sci. 18:3–21.
Blumenthal, C.S., Békés, F., Gras, P.W., Barlow, E.W.R., Wrigley, C.W. 1995. Identification of wheat genotypes tolerant to the effects of heat stress on grain quality. Cereal Chem. 72:539–544.
Borneo, R., Khan, K. 1999. Protein changes during various stages of breadmaking of flour spring wheats. Cereal Chem. 76:711–717.
Braly, J., Hogganm, R. 2002. Dangerous Grains. Why Gluten Cereal Grains May Be Hazardous to Your Health. Penguin Group, New York, NY, USA.
Branlard, G., Dardevet, M. 1985. Diversity of grain proteins and bread wheat quality I. Correlation between gliadin bands and flour quality characteristics. J. Cereal Sci. 3:329–343.
Buonocore, F., Bertini, L., Ronchi, C., Greenfield, J., Békés, F., Tatham, A.S., Shewry, P.R. 1997. Expression and functional analysis of Mr 57000 peptides derived from wheat HMW subunit 1Dx5. J. Cereal Sci. 29:209–216.
Bushuk, W. 1985. Flour proteins: Structure and functionality in dough and bread. Cereal Foods World 30:447–455.
Bushuk, W. 1998. Wheat breeding for end-product use. Euphytica 100:137–145.
Bushuk, W., Békés, F. 2002. Contribution of protein to flour quality. In: Salgó, A. Tömösközi, S., Lásztity, R. (eds), Proc. Novel Raw Materials, Technologies and Products — New Challenge for the Quality Control. ICC, Vienna, Austria, pp. 14–19.
Butow, B.J., Tatham, A.S., Shewry, P.R., Savage, A.W.J., Darlington, H., Rooke, L., Békés, F. 2003a. Creating a balance — the incorporation of HMW-GS into transgenic wheat lines. J. Cereal Sci. 38:181–187.
Butow, B.J., Ma, W., Gale, K.R., Cornish, G.B., Rampling, L., Larroque, O., Morell, M.K., Békés, F. 2003b. Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high molecular weight glutenin allele has a major impact on wheat flour dough strength. Theor. Appl. Genet. 107:1524–1532.
Cavanagh, C., Morell, M., Mackay, I., Powell, W. 2008. From mutations to MAGIC: Resources for gene discovery, validation and delivery in crop plants. Cur. Op. Plant Biol. 11:215–221.
Cornish, G.B., Békés, F., Martin, D.J., Allen, H. 2001a. Seed storage proteins linked to quality traits in Australian wheat crosses. Aust. J. Agric. Res. 52:1339–1348.
Cornish, G.B., Siriamornpun, S., Skylass, D., Békés, F., Wrigley, C.W., Wooton, M. 2001b. HMW and LMW glutenin subunit and gliadin protein markers in genetic maps. Aust. J. Agric. Res. 52:1161–1171.
Cuniberti, M.B., Roth, M.R., MacRitchie, F. 2003. Protein composition-functionality relationships for a set of Argentinean wheats. Cereal Chem. 80:132–134.
Cunsolo, V., Foti, S., Saletti, R., Gilbert, S., Tatham, A.S., Shewry, P.R. 2002. Investigation and correction of the gene-derived sequence of glutenin subunit 1Dx2 by matrix-assisted laser desorption/ionization mass spectrometry. Rapid Commun. Mass Spectrom. 16:1911–1918.
Cunsolo, V., Foti, S., Saletti, R., Gilbert, S., Tatham, A.S., Shewry, P.R. 2003. Structural studies of glutenin subunits 1Dy10 and 1Dy12 by matrix-assisted laser desorption/ionization mass spectrometry and high-performance liquid chromatography/electrospray ionisation mass spectrometry. Rapid Commun. Mass Spectrom. 17:442–454.
Cunsolo, V., Foti, S., Saletti, R., Gilbert, S., Tatham, A.S., Shewry, P.R. 2004. Structural studies of the allelic wheat glutenin subunits 1Bx7 and 1Bx20 by matrix-assisted laser desorption/ionization mass spectrometry and high-performance liquid chromatography/electrospray ionization mass spectrometry. J. Mass Spectrom. 39:66–78.
Daqiq, L., Fellows, C.M., Békés, F., Lees, E. 2007. Methodologies for symmetrical FFF analysis of polymeric glutenin. J. Textural Studies 38:273–296.
Davis, W. 2011. Wheat Belly: Loose the Wheat and Find Your Path Back to Health. Rodale Books Inc., New York, USA.
Dencic, D., Mladenov, N., Kobiljski, B. 2011. Effects of genotype and environment on breadmaking quality in wheat. Int. J. Plant Prod. 5:71–82.
Dimler, R.J. 1965. Exploring the structure of proteins in wheat gluten. Baker’s Dig. 39:35–42.
Don, C., Lichtendonk, W.J., Pfijter, J.J., Hamer, R.J. 2003a. Glutenin macropolymer: A gel formed by glutenin particles. J. Cereal Sci. 37:1–7.
Don, C., Lichtendonk, W.J., Plijter, J.J., Hamer, R.J. 2003b. Understanding the link between GMP and dough: From glutenin particles in flour towards developed dough. J. Cereal Sci. 38:157–165.
Dowell, F.E., Maghirang, E.B., Pierce, R., Lockhart, G.R., Bean, S.R., Xie, X., Caley, M.S., Wilson, J.D., Seabourn, B.W., Ram, D., Park, S.H., Chung, O.K. 2008. Relationship of bread quality to kernel, flour, and dough properties. Cereal Chem. 85:82–91.
Dworschak, R.G., Standing, K.G., Preston, K.R., Marchylo, B.A., Nightingale, M.J., Stevenson, S.G., Hatcher, D.W. 1998. Analysis of wheat gluten proteins by matrix-assisted laser desorption/ionization mass spectrometry. J. Mass Spectrom. 33:429–435.
Eliasson, A.C., Larsson, K. 1993. Cereals in Breadmaking: A Molecular Colloidal Approach. Marcel Dekker, New York, USA.
Ferry, J.D. 1961. Viscoelastic Properties of Polymers. Wiley, New York, USA.
Fido, R., Békés, F., Gras, P.W., Tatham, A. 1997. The effects of added gliadin classes on the mixing properties and extension of dough. J. Cereal Sci. 26:271–277.
Fincher, G.B., Stone, B.A. 1986. Cell walls and their components in cereal grain technology. In: Pomeranz, Y. (ed.), Advances in Cereal Science and Technology. Vol. VII. AACC. St. Paul, MN, USA, pp. 207–295.
Fincher, G.B., Stone, P.A. 2004. Chemistry of nonstarch polysaccharides. In: Wrigley, C., Corke, H., Walker, C. (eds), Encyclopedia of Grain Science. Vol. 1. Elsevier. Oxford, UK, pp. 206–223.
Finney, K.F., Baremore, M.A. 1948. Loaf volume and protein content of hard winter and spring wheats. Cereal Chem. 25:291–312.
Finney, K.F., Jones, B.L., Shogren, M.D. 1982. Functional (breadmaking) properties of wheat protein fractions obtained by ultracentrifugation. Cereal Chem. 59:449–453.
Ford, R. 2008. The Gluten Syndrome. Is wheat causing you harm? RRS Global LT. Christchurch, New Zealand.
Fowler, D.B., de la Roche, I.A. 1975. Wheat quality evaluation. 3. Influence of genotype and environment. Can. J. Plant Sci. 55:263–269.
Fritz, D.D. 2005. International wheat market — overview and trends. In: Chung, O.K., Lookhart, G.L. (eds), Standing on the Shoulders of Giants — What we Have Learned and where we are Going. Proc. 3rd Internat. Wheat Quality Conf., Manhattan. Grain Industry Alliance, Manhattan, KS, USA, pp. 27–32.
Gallagher, E., Gormley, T.R., Arendt, E.K. 2004. Crust and crumb characteristics of gluten-free breads. J. Food Eng. 56:153–161.
Gan, Z., Angold, R.E., Williams, M.R., Ellis, P.R., Vaughan, J.G., Galliard, T. 1990. The microstructure of gas retention of bread dough. J. Cereal Sci. 12:15–24.
Gan, Z., Ellis, P.R., Schofield, J.D. 1995. Gas cell stabilization and gas retention in wheat bread dough. J. Cereal Sci. 21:215–230.
Gao, L., Ma, W., Chen, J., Wang, K., Li, J., Wang, S., Békés, F., Appels, R., Yan, Y. 2009a. Characterization and comparative analysis of wheat high molecular weight glutenin subunits by SDS-PAGE, RP-HPLC, HPCE, and MALDI-TOF-MS. J. Agric. Food Chem. 58:2777–2786.
Gao, L., Wang, A., Li, X., Dong, K., Wang, K., Appels, R., Ma, W., Yan, Y. 2009b. Wheat quality related differential expressions of albumins and globulins revealed by two-dimensional difference gel electrophoresis (2-D DIGE). J. of Proteomics 73:279–296.
Gautier, M.F., Aleman, M.E., Guirao, A., Marion, D., Joudrier, P. 1994. Triticum aestivum puroindolines, two basic cystine-rich seed proteins: cDNA sequence analysis and developmental gene expression. Plant Mol. Biol. 25:43–57.
Georget, D.M., Underwood-Toscano, C., Powers, S.J., Shewry, P.R., Belton, P.S. 2008. Effect of variety and environmental factors on gluten proteins: An analytical, spectroscopic, and rheological study. J. Agric. Food Chem. 56:1172–1179.
Gras, P.W., Békés, F. 1996. Small-scale testing: The development of instrumentation and application as a research tool. In: Wrigley, C.W. (ed.), Proc. 6th Int. Gluten Workshop. RACI, Melbourne, Australia, pp. 506–510.
Gras, P.W., Ellison, F.W., Békés, F. 1997. Quality evaluation on a micro-scale. In: Steele, J.I., Chung, O.K. (eds), Proc. Int. Wheat Quality Conf., Manhattan, KS. GIA, Manhattan, KS, USA, pp. 161–172.
Gras, P.W., Anderssen, R.S., Keentok, M., Békés, F., Appels, R. 2001. Gluten protein functionality in wheat flour processing: A review. Aust. J. Agric. Res. 52:1311–1323.
Graybosch, R.A., Peterson, C.J., Shelton, D.R., Baenziger, P.S. 1996. Genotypic and environmental modification of wheat flour protein composition in relation to end-use quality. Crop Sci 36:296–300.
Greenfield, J.A., Ross-Murphy, S.B., Tamás, L., Békés, F., Halford, N.G., Tatham, A.S., Shewry, P.R. 1997. Rheological properties of monomeric and polymeric forms of C-Hordein, a sulphur-poor prolamin of barley. J. Cereal. Sci. 29:233–236.
Greenwell, P., Schofield, J.D. 1986. A starch granule protein associated with endosperm softness in wheat. Cereal Chem. 63:379–380.
Greer, E.N., Hinton, J.J.C. 1950. The two types of wheat endosperm. Nature 165:746–748.
Gupta, R.B., Batey, I.L., MacRitchie, F. 1992. Relationships between protein composition and functional properties of wheat flour. Cereal Chem. 69:125–131.
Gupta, R.B., Khan, K., MacRitchie, F. 1993. Biochemical basis of flour properties in bread wheat. I. Effects of variation in the quantity and size distribution of polymeric protein. J. Cereal Sci. 18:23–41.
Gupta, R.B., Paul, J.G., Cornish, G.B., Palmer, G.A., Békés, F., Rathjen, A.J. 1994. Allelic variation in glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1, of common wheats: Its additive and interaction effects on dough properties. J. Cereal Sci. 19:9–19.
Hogg, A.C., Beecher, B., Martin, J.M., Meyer, F., Talbert, L., Lanning, S., Giroux, M.J. 2005. Hard wheat milling and bread baking traits affected by the seed-specific overexpression of puroindolines. Crop Sci. 45:871–878.
Hoseney, R.C. 1986. Principles of Cereal Science and Technology. AACC St. Paul, MN, USA.
Hoseney, R.C. 1992. Principles of Cereal Science and Technology. AACC St. Paul, MN, USA.
Hoseney, R.C., Finney, K.F., Shogren, M.D., Pomeranz, Y. 1969. Functional (breadmaking) and biochemical properties of wheat flour components. II. Role of water-solubles. Cereal Chem. 46:117–125.
Hoseney, R.C., Rogers, D.E. 1990. The formation and properties of wheat flour dough. Crit. Rev. Food Sci. Nutr. 29:73–93.
Hristov, N., Mladenov, N., Djuric, V., Kondic-Spika, A., Marjanovic-Jeromela, A., Simic, D. 2010. Genotype by environment interactions in wheat quality breeding programs in southeast Europe. Euphytica 174:315–324.
Islam, S., Ma, W., Yan, G., Békés, F., Appels, R. 2011. Modifying processing and health attributes of wheat bread through changes in composition, genetics and breeding. In: Cauvain, S.P. (ed.), Bread Making. Improving Quality. 2nd Edition. CRC Press, Boston, New York, USA (in press)
Jia, Y.Q., Fabre, J.L., Aussenac, T. 1996a. Effects of growing location on response of protein polymerization to increased nitrogen fertilization for the common wheat cultivar Soissons: Relationship with some aspects of the breadmaking quality. Cereal Chem. 73:526–532.
Jia, Y.Q., Masbou, V., Aussenac, T., Fabre, J., Debaeke, P. 1996b. Effects of nitrogen fertilization and maturation conditions on protein aggregates and on the breadmaking quality of Soissons, a common wheat cultivar. Cereal Chem. 73:123–130.
Jones, B., Morris, C., Békés, F., Wrigley, C.W. 2006. Proteins that complement the roles of gliadin and glutenin. In: Wrigley, C.W., Békés, F., Bushuk, W. (eds), Gliadin and Glutenin: The Unique Balance of Wheat Quality. AACC Int., St. Paul, MN, USA, pp. 413–446.
Juhász, A., Larroque, O.R., Tamás, L., Hsam, S.L.K., Zeller, F.J., Békés, F., Bedõ, Z. 2003. Bánkúti 1201 — an old Hungarian wheat variety with special storage protein composition. Theor. Appl. Genet. 107:697–704.
Juhász, A., Islam, S., Moolhuijzen, P., Bellgard, M., Appels, R., Békés, F. 2012. The wheat grain proteome. In: Toldrá, F., Nollet, L.M.L. (eds), Proteomics in Foods: Principles and Applications. Chapter 23. Springer, New York, USA. (In press)
Kammholz, S.J., Campbell, A.W., Sutherland, M.W., Hollamby, G.J., Martin, P.J., Eastwood, R.F., Barclay, I., Wilson, R.E., Brennan, P.S., Sheppard, J.A. 2001. Establishment and characterisation of wheat genetic mapping populations. Aust. J. Agric. Res. 52:1079–1088.
Khan, K., Huckle, L. 1992. Use of multistacking gels in sodium dodecyl sulfate-polyacrylamide gel electrophoresis to reveal polydispersity, aggregation and disaggregation of the glutenin protein fraction. Cereal Chem. 69:686–687.
Khatkar, B.S., Fido, R.J., Tatham, A.S., Schofield, J.D. 2002a. Functional properties of wheat gliadins. I. Effects on mixing characteristics and bread making quality. J. Cereal Sci. 35:299–306.
Khatkar, B.S., Fido, R.J., Tatham, A.S., Schofield, J.D. 2002b. Functional properties of wheat gliadins. II. Effects on dynamic rheological properties of wheat gluten. J. Cereal Sci. 35:307–313.
Konarev, A.V., Beaudoin, F., Marsh, J., Vilkova, N.A., Nefedova, L.I., Sivri, D., Köksel, H., Shewry, P.R., Lovegrove, A. 2011. Characterization of a glutenin-specific serine proteinase of Sunn bug Eurygaster integricepts Put. J. Agric. Food Chem. 59:2462–2470
Krishnamurthy, K., Giroux, M.J. 2001. Expression of wheat puroindoline genes in transgenic rice confers grain softness. Nat. Biotechnol. 19:162–166.
Labuschagne, M.T., Koen, E., Dessalegn, T. 2004. Use of size exclusion high-performance liquid chromatography for wheat quality prediction in Ethiopia. Euphytica 81:533–537.
Lafiandra, D., Masci, S., Blumenthal, C., Wrigley, C.W. 1999. The formation of glutenin polymer in practice. Cereal Foods World 44:572–578.
Larroque, O.R., Békés, F., Wrigley, C.W., Rathmell, W.G. 2000. Analysis of gluten proteins in grain and in flour blends by RP-HPLC. In: Shewry, P.R., Tatham, A.S. (eds), Wheat Gluten. Royal Soc. Chem. Cambridge, UK, pp. 136–139.
Lawrence, G.J., MacRitchie, F., Wrigley, C.W. 1988. Dough baking and baking quality of wheat lines different in glutenin subunits controlled by the Glu-A1, Glu-B1 and Glu-D1 loci. J. Cereal Sci. 21:109–112.
Lee, K.M., Shroyer, J.P., Herrman, T.J., Lingenfelser, J. 2006. Blending hard white wheat to improve grain yield and end-use per-formances. Crop Sci. 46:1124–1129.
Lindsay, M.P., Skerritt, J.H. 1999. The glutenin macropolymer of wheat flour doughs: structure-function perspective. Trends Food Sci. Technol. 10:247–253.
Liu, L., Wang, A., Appels, R., Ma, J., Xia, X., Lan, P., He, Z., Békés, F., Yan, Y., Ma W. 2009. A MALDI-TOF based analysis of high molecular weight glutenin subunits for wheat breeding. J. Cereal Sci. 50:295–301.
Liu, L., Ikeda, T.M., Branlard, G., Peña, R.J., Rogers, W.J., Lerner, S.E., Kolman, M.A., Xia, X., Wang, L., Ma, W., Appels, R., Yoshida, H., Wang, A., Yan Y., He, Z. 2010. Comparison of low molecular weight glutenin subunits identified by SDS-PAGE, 2-DE, MALDI-TOF-MS and PCR in common wheat. BMC Plant Biol. 10:124–141.
Ma, M., Wang, A., Li, L., Békés, F., Newberry, M., Gao, L., Ma, J., Islam, S., Yan, Z., He, Y., Xia, X., Appels, R. 2009. High resolution identification of high and low molecular weight glutenin alleles by Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) in common wheat (Triticum aestivum L.) In: Branlard, G. (ed.), Gluten Proteins 2009. Proc. 10th Int. Gluten Workshop. INRA. Clermont-Ferrand, France, pp. 271–275.
MacRitchie, F. 1978. Differences in baking quality between wheat flours. J. Food Technol. 13:187–194.
MacRitchie, F. 1980. Studies of gluten protein from wheat flours. Cereal Foods World 25:382–385.
MacRitchie, F. 1985. Studies of the methodology for fractionation and reconstitution of wheat flours. J. Cereal Sci. 3:221–230.
MacRitchie, F. 1987. Evaluation of contributions from wheat protein fractions to dough mixing and breadmaking. J. Cereal Sci. 6:257–268.
MacRitchie, F. 1992. Physicochemical properties of wheat proteins in relation to functionality. In: Kinsella, J. (ed.), Advances in Food and Nutrition Research, Vol. 36. Academic Press, San Diego, USA, pp. 1–87.
MacRitchie, F. 2005. The structure of gliadin and glutenin. In: Chung, O.K., Lookhart, G.L. (eds), Proc. 3rd Int. Wheat Quality Conf., “Standing on the shoulders of giants — What we have learned and where we are going?” Grain Industry Alliance, Manhattan, KS, USA, pp. 175–180.
MacRitchie, F., Kasarda, D.D., Kuzmicky, D.D. 1991. Characterization of wheat protein fractions differing in contributions to breadmaking quality. Cereal Chem. 68:122–130.
Majoul, T., Bancel, E., Triboi, T., Hamida, J.B., Branlard, G. 2004. Proteomic analysis of the effect of heat stress on hexaploid wheat grain: Characterization of heat-responsive proteins from non-prolamins fraction. Proteomics 4:505–513.
Manz, A., Miyahara, Y., Miura, J., Watanabe, Y., Miyagi, H., Sato, K. 1990. Design of on open-tubular column liquid chromatograph using silicon chip technology. Sensors Actuators 1:249–255.
Mariani, B.M., D’Egidio, M.G., Novaro, P. 1995. Durum wheat quality evaluation: Influence of genotype and environment. Cereal Chem. 72:194–197.
Miskelly, D., Batey, I.L., Suter, D.A.I. 2010. Processing wheat to optimise product quality. In: Wrigley, C.W., Batey, I.L. (eds), Cereal Grains, Assessing and Managing Quality. CRC Press, Boca Raton, USA, pp. 431–457.
Moore, M.M., Schober, T.J., Dockery, P., Arendt, E.K. 2004. Textural comparison of gluten-free and wheat based doughs, batters and breads. Cereal Chem. 81:567–575.
Morris, C.F. 2002. Puroindolines: The molecular basis of wheat grain hardness. Plant Mol. Biol. 48:633–647.
Murray, D.J., Békés, F., Gras, P.W., Copeland, L.A., Savage, A.W.J., Tatham, A.S. 1999. Hydrogen bonding and the structure/function relationships of wheat flour gliadins. In: Tarr, A.W., Ross, A.S., Wrigley, C.W. (eds), Proc. 48th RACI Conference. RACI, Melbourne, Australia, pp. 12–16.
O’Brien, L. 1999. Genotype and environment effects on feed grain quality. Austr. J. Agric. Res. 50:703–720.
Ohm, J.B., Hareland, G.A., Simsek, S., Seabourn, S., Maghirang, E., Dowell, F. 2010. Molecular weight distribution of proteins in hard red spring wheat: Relationship to quality parameters and intra-sample uniformity. Cereal Chem. 87:553–560.
Oliver, J.R., Allen, H.M. 1992. The prediction of bread baking performance using the Farinograph and Extensograph. J. Cereal Sci. 15:79–89.
Orth, R.A., Bushuk, W. 1972. A comparative study of the proteins of wheats of diverse baking properties. Cereal Chem. 49:268–275.
Osborne, B.G., Henry, R.J., Southan, M.D. 2007. Assessment of commercial milling potential of hard wheat by measurement of the rheological properties of whole grain. J. Cereal Sci. 45:122–127.
Oszvald, M., Tömösközi, S., Tamás, L., Békés, F. 2008a. Preliminary study to investigate the role of rice and added wheat protein in the mixing properties of different rice flours. Acta Alim. 37:399–408.
Oszvald, M., Tömösközi, S., Tamás, L., Keresztényi, E., Békés, F. 2008b. Characterization of rice proteins by size exclusion high performance liquid chromatography. J. Cereal Sci. 48:68–76.
Oszvald, M., Tömösközi, S., Tamás, L., Békés, F. 2009. Effects of wheat storage proteins on the functional properties of rice dough. J. Agric. Food Chem. 57:10442–10449.
Oszvald, M., Balázs, G., Tömösközi, S., Békés, F., Tamás, L. 2011. Comparative study of the effect of incorporated individual wheat storage proteins on mixing properties of rice and wheat dough. J. Agric. Food Chem. 59:9664–9672.
Pareyt, B., Sean, M., Finnie, S.M., Putseys, J.A., Delcour, J.A. 2011. Lipids in bread making: Sources, interactions, and impact on bread quality. J. Cereal Sci. 54:266–279.
Park, S.H., Bean, S.P.K., Chung, O.K., Seib, P.A. 2006. Protein and protein composition in hard winter wheat flours and their relationship to breadmaking. Cereal Chem. 83:418–423.
Park, S.H., Wilson, J., Seabourn, J.D. 2009. Starch granule size distribution of hard red winter and hard red spring wheat: Its effects on mixing and breadmaking quality. J. Cereal Sci. 49:98–105.
Pena, R.J., Trethowan, R., Pfeiffer, W.H. van Ginkel, M. 2002. Quality (end-use) improvement in wheat: Compositional, genetic, and environmental factors. J. Crop Prod. 5:1–37.
Peterson, C.J., Graybosch, R.A., Baenziger, P.S., Grombacher, A.W. 1992. Genotype and environment effects on quality characteristics of hard red winter wheat. Crop Sci. 32:98–103.
Popineau, Y., Cornec, M., Lefebre, J., Marchylo, B. 1994. Influence of HMWGS on glutenin polymers and rheological properties of gluten and gluten subfractions of near-isogenic lines of wheat Sicco. J. Cereal Sci. 19:231–241.
Popineau, Y., Deshayes, G., Lefebvre, J., Fido, R., Tatham, A.S., Shewry, P.R. 2001. Prolamin aggregation, gluten viscoelasticity, and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx high molecular weight glutenin subunit transgenes. J. Agric. Food Chem. 49:395–401.
Rahman, S., Li, Z., Batey, I.L., Cochrane, M.P., Appels, R., Morell, M.K. 2000. Genetic alteration of starch functionality in wheat. J. Cereal Sci. 31:91–110.
Regina, A., Bird, A.R., Li, Z., Rahman, S., Mann, G., Chanliaud, E., Berbezy, P., Topping, D., Morell, M.K. 2007. Bioengineering cereal carbohydrates to improve human health. Cereal Food World 52:182–187.
Rhazi, L., Bodard, A.L., Fathollahi, B., Aussenac, T., Maforimbo, E., Skurray, G. 2009. High throughput micro chip-based separation and quantitation of high-molecular-weight glutenin subunits. J. Cereal Sci. 49:272–277.
Rooke, L., Békés, F., Fido, R., Barro, F., Gras, P., Tatham, A.S., Barcelo, P., Lazzeri, P., Shewry, P.R. 1999. Over-expression of a gluten protein in transgenic wheat results in greatly increased dough strength. J. Cereal Sci. 30:115–120.
Sapirstein H.D., Fu, B.X. 1996. Characterisation of an extra-strong wheat: Functionality of 1) gliadin- and glutenin-rich fractions, 2) total HMW and LMW subunits of glutenin assessed by reduction-reoxidation. In: Wrigley, C.W. (ed.), Proc. 6th Int. Workshop on Gluten Proteins. RACI, Melbourne, Australia, pp. 302–306.
Sapirstein, H.D., Fu, B.X. 1998. Intercultivar variation in the quantity of monomeric proteins, soluble and insoluble glutenin, and residue protein in wheat flour and relationships to breadmaking quality. Cereal Chem. 75:500–507.
Sarkki, M.L. 1980. Wheat gluten. In: Inglett, G.E., Munk, L. (eds), Cereals for Food and Beverages. Recent Progress in Cereal Chemistry and Technology. Academic Press, New York, USA, pp. 155–159.
Shewry, P.R., Tatham, A.S., Halford, N.G. 1999. The prolamins of the Triticeae. In: Shewry, P.R., Casey, R. (eds), Seed Proteins. Kluwer Academic Publishers, Dordrecht, The Netherlands, pp. 35–78.
Shewry, P.R., Halford, N.G. 2002. Cereal seed storage proteins: Structures, properties and role in grain utilization. J. Exp. Bot. 53:947–958.
Shewry, P.R., Lookhart, G.L. (eds) 2003. Wheat Gluten Protein Analysis. AACCI, St. Paul, MN, USA.
Shewry, P.R., Lafiandra, D., Tamás, L., Békés, F. 2006. Chapter 12. Genetic manipulation of gluten structure and function. In: Wrigley, C.W., Békés, F., Bushuk, W. (eds), Gliadin and Glutenin. The Unique Balance of Wheat Quality. AACCI Press, St. Paul, MN, USA, pp. 363–386.
Shewry, P.R., D’Ovidio, R., Lafiandra, D., Jenkins, J.A., Mills, N.F., Békés, F. 2009. Wheat grain proteins. In: Khan, K., Shewry, P.R. (eds), Wheat Chemistry and Technology. AACC Press, St. Paul, MN, USA, pp. 223–298.
Singh, H., MacRitchie, F. 2001. Application of polymer science to properties of gluten. J. Cereal Sci. 33:231–243.
Sissons, M.J., Békés, F., Skerritt, J.H. 1997. Isolation and functionality testing of LMW glutenin subunits. Cereal Chem. 75:30–36.
Sivri, D., Batey, I.L., Skylas, D.J., Daqiq, L., Wrigley, C.W. 2004. Changes in the composition and size distribution of endosperm protein from bug-damaged wheats. Austr. J. Agric. Res. 55:1–7.
Skylas, D.J., Cordwell, S.J., Hains, P.G., Larsen, M.R., Basseal, D.J., Walsh, B.J., Blumenthal, C., Rathmell, W.G., Copeland, L., Wrigley, C.W. 2002. Heat shock of wheat during grain filling: Characterisation of proteins associated with heat-tolerance using a proteome approach. J. Cereal Sci. 35:175–188.
Southan, M., MacRitchie, M. 1999. Molecular weight distribution of wheat proteins. Cereal Chem. 76:827–836.
Sroan, B.S., Bean, S.R., MacRitchie, F. 2009. Mechanism of gas cell stabilization in bread making. I. The primary gluten-starch matrix. J. Cereal Sci. 49:32–40.
Sroan, B.S., MacRitchie, F. 2009. Mechanism of gas cell stabilization in bread making. II. The secondary liquid lamellae. J. Cereal Sci. 49:41–46.
Stevenson, S.G., Preston, K.R. 1996. Flow field-flow fractionation of wheat proteins. J. Cereal Sci. 23:113–119.
Stone, P.J., Nicholas, M.E. 1994. Wheat cultivars vary widely in their responses of grain yield and quality to short periods of post-anthesis heat stress. Austr. J. of Plant Physiol. 21:887–900.
Tamás, L., Békés, F., Greenfield, J., Tatham, A., Gras, P., Shewry, P.R., Appels, R. 1997. Heterologus expression and mixing studies on genetically modified C-Hordeins. J. Cereal Sci. 27:15–22.
Tamás, L., Gras, P.W., Solomon, R.G., Morell, M.K., Appels, R., Békés, F. 2002. Chain extension and termination as a function of cysteine content and the length of the central repetitive domain in storage proteins. J. Cereal Sci. 36:313–325.
Tamás, L., Shewry, P.R. 2006. Heterologous expression and protein engineering of wheat gluten proteins. J. Cereal Sci. 37:255–265
Toufeili, I., Ismail, B., Shadarevian, S., Baalbaki, R., Khatkar, B.S., Bell, A.E., Schofield, J.D. 1999. The role of gluten proteins in the baking of Arabic bread. J. Cereal Sci. 30:255–265.
Tsilo, T.J., Ohm, J.B., Gary, A. Hareland, G.A., Anderson, J.A. 2010. Association of size-exclusion HPLC of endosperm proteins with dough mixing and breadmaking characteristics in a recombinant inbred population of hard red spring wheat. Cereal Chem. 87:104–111.
Turnball, K.M., Rahman, S. 2002. Endosperm texture in wheat. J.Cereal Sci. 36:327–337.
Uthayakumaran, S., Gras, P.W., Stoddard, F.L., Békés, F. 1999. Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough. Cereal Chem. 76:389–394.
Uthayakumaran, S., Gras, P.W., Stoddard, F.L., Békés, F. 2000a. Optimising extension and baking conditions to study the effects of glutenin composition on the functional properties of wheat dough. Cereal Chem. 77:731–736.
Uthayakumaran, S., Stoddard, F.L., Gras, P.W., Békés, F. 2000b. Effects of incorporated glutenins on the functional properties of wheat dough. Cereal Chem. 77:737–743.
Uthayakumaran, S., Newberry, M., Keentok, M., Stoddard, F.L., Békés, F. 2000c. Basic rheology of bread dough with modified protein content and glutenin-to-gliadin ratio. Cereal Chem. 77:744–749.
Uthayakumaran, S., Beasley, H.L., Stoddard, F.L., Keentok, M., Phan-Thien, N., Tanner, R.I., Békés, F. 2002a. Synergistic and additive effects of three HMW-GS loci. I. Effects on wheat dough rheology. Cereal Chem. 79:294–300.
Uthayakumaran, S., Tömösközi, S., Tatham, A.S., Savage, A.W.J., Gianibelli, M.C., Stoddard, F.L., Békés, F. 2002b. Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity. Cereal Chem. 78:138–141.
Uthayakumaran, S., Batey, I.L., Wrigley, C.W. 2005. On-the-spot identification of grain variety and wheatqualitytype by Lab-on-a-chip capillary electrophoresis. J. Cereal Sci. 41:371–374.
Uthayakumaran, S., Listiohadi, Y., Baratta, M., Batey, I.L., Wrigley, C.W. 2006. Rapid identification and quantitation of high-molecular-weight glutenin subunits. J. Cereal Sci. 44:34–39.
Uthayakumaran, S., Wrigley, C.W. 2010. Wheat: Characteristics and quality requirements. In: Wrigley, C.W., Batey, I.L. (eds), Cereal Grains, Assessing and Managing Quality. CRC Press, Boca Raton, USA, pp. 59–111.
van Lill, D., Smith, M.F. 1997. A quality assurance strategy for wheat (Triticum aestivum L.) where growth environment predominates. S. Afric. J. Plant Soil 14:183–191.
Veraverbeke, W.S., Verbruggen, I.M., Delcour, J.A. 1999. Effects of increased HMW-GS content of flour on dough mixing behaviour and breadmaking. J. Agric. Food Chem. 46:4830–4835.
Wan, Y., Poole, R.L., Huttly, A.K., Toscano, R., Feeney, K., Welham, S., Gooding, M.K., Mills, C., Edwards, K.J., Shewry, P.R., Mitchell, R.A.C. 2008. Transcriptome analysis of grain development in hexaploid wheat. BMC Genomics 9:121. doi: https://doi.org/10.1186/1471-2164-9-121.
Wang, M. 2003. Effect of pentosans on gluten formation and properties. PhD Thesis, Univ. Wageningen, The Netherlands.
Wangen, S. 2009. Healthier without wheat. A new understanding of wheat allergies, Celiac disease and non-celiac gluten intolerance. Innate Health Publ., Seattle, WA, USA.
Wanjugi, H.W., Martin, J.M., Giroux, M.J. 2008. Influence of puroindolines A and B individually and in combination on wheat milling and bread traits. Cereal Chem. 84:540–547.
Weegels, P.L., Marseille, J.P., Bosveld, P., Hamer, R.J. 1994. Large scale separation of gliadins and their bread-making quality. J. Cereal Sci. 20:253–264.
Weegels, P.L., Pijpejkamp, A.M., Gravelland, A., Hamer, R.J., Schofield, J.D. 1996a. Depolymerisation and repolymerisation of wheat glutenin during dough processing. Relationsheips between glutenin macropolymer content and quality paqrameters. J. Cereal Sci. 23:103–111.
Weegels, P.L., Hamer, R.J., Schofield, J.D. 1996b. Functional properties of wheat glutenin. J. Cereal Sci. 23:1–18.
Wooding, A.R., Kavale, S., MacRitchie, F., Stoddard, F.S. 1999. Link between mixing requirements and dough strength. Cereal Chem. 76:800–806.
Wieser, H., Mandersschield, R., Erbs, R., Weigel, H.J. 2008. Effects of elevated atmospheric CO2 concentrations on the quantitative protein composition of wheat grain. J. Agric. Food Chem. 56:6531–6535.
Williams, R.M.A., O’Brien, L., Eagles, H.A., Solah, V.A., Jayasena, A. 2008. The influences of genotype, environment, and genotype × environment interaction on wheat quality. Austr. J. Agric. Res. 59:95–111.
Wrigley, C.W., Békés, F., Bushuk, W. 2006. Chapter 1. Gluten: A balance of gliadin and glutenin. In: Wrigley, C.W., Békés, F., Bushuk, W. (eds), Gliadin and Glutenin. The Unique Balance of Wheat Quality. AACCI Press, St. Paul, MN, USA, pp. 3–33.
Wrigley, C.W., Asenstorfer, R., Batey, I.L., Cornish, G.B., Day, L., Mares, D., Mrva, K. 2009. The biochemical and molecular basis of wheat quality. Chapter 21. In: Carver, B. (ed.), Wheat: Science and Trade. Wiley-Blackwell, Ames, IA, USA, pp. 495–520.
Xu, J., Bietz, J.A., Carriere, C. 2007. Viscoelastic properties of wheat gliadin and glutenin suspensions. Food Chem. 101:1025–1030.
Zhang, Y., He, Z.H., Ye, G.Y., Zhang, A.M., Van Ginkel, M. 2004. Effect of environment and genotype on bread-making quality of spring-sown spring wheat cultivars in China. Euphytica 139:75–83.
Zhang, Y., Nagamine, T., He, Z.H., Ge, X.X., Yoshida, H., Pena, R.J. 2005. Variation in quality traits in common wheat as related to Chinese fresh white noodle quality. Euphytica 141:113–120.
Zhu, J., Khan, K. 1999. Characterization of monomeric and glutenin polymeric proteins of hard red spring wheats during grain development by multistacking SDS-PAGE and capillary zone electrophoresis. Cereal Chem. 76:261–269.
Zhu, J., Khan, K., Huang, S., O’Brien, L. 1999. Allelic variation at Glu-D1 locus for HMW GS: Quantification by multistacking SDS-PAGE of wheat grown under nitrogen fertilization. Cereal Chem. 76:915–919.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
About this article
Cite this article
Békés, F. New Aspects in Quality Related Wheat Research: 1. Challenges and Achievements. CEREAL RESEARCH COMMUNICATIONS 40, 159–184 (2012). https://doi.org/10.1556/CRC.40.2012.2.1
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1556/CRC.40.2012.2.1