'Periodica Polytechnica Budapest University of Technology and Economics'
Abstract
Since the discovery of gluten by Beccari in 18-th century, the
wheat producers,
millers and bakers tried to find relatively simple methods of prediction of
wheat quality particularly during breeding process. Taking in mind that
endosperm proteins play the governing role in determination of wheat quality
the prediction is generally based on these proteins.
Early researches concentrated on relations of macrofractions, e.g.
gliadin:glutenin ratio, ratio of acetic acid soluble proteins, etc. Later the
gliadin polypeptides, the genes coding for these polypeptides and the variety
identification came into focus of studies. More recent predictions are based
on high-molecular-weight glutenin subunits.
Although the latter prediction is successfully applied in many countries in
wheat breeding, the low correlation between predicted and practical quality
observed in many cases suggests that further studies are needed to improve
the reliability of prediction.
Consideration of role of other proteins and non-protein constituents of
wheat may be mentioned among potential ways of further research. From
the methodological point of view the use of non-destructive methods is
promising
