RECENT PERSPECTIVES ON THE GENETICS, BIOCHEMISTRY AND FUNCTIONALITY OF WHEAT PROTEINS

Wheat protein is unique among cereal and other plant proteins in its ability to form a dough with viscoelastic properties ideally suited to make bread, biscuit or pasta products. Despite many years of study, we do not have a detailed understanding at the molecular level of the basis for the unique properties of doughs or the ways in which the various constituents contribute to the functional properties of different wheat flours. This paper reviews some recent aspects of the genetics, biochemistry and functionality of wheal proteins, based on new concepts or analytical approaches, that are relevant to the processing qualities of wheat and that provide the potential to make a significant step forward in both our understanding of protein properties and the development of better wheat varieties for the future.