Selected proteins to enhance the benefits of wheat use

Wheal end-use value is mainly concerned with bread making quality The wheat storage proteins (namely gliadins and glutenins) are the major proteic com ponents of gluten. Genetic studies have revealed that both gliadins and glu tenins are encoded at numerous, complex and highly polymorphic loci. The re sulting muiti-allelism influences the rheological properties of gluten and dough. Today, wheat breeders use the natural genetic diversity found at 6 l oci (3 encoding high molecular weight glutenin subunits and 3 encoding omeg a-gliadins or low molecular weight glutenin subunits) to improve breed whea t quality. In addition to the genetic diversity of glutenins and gliadins t he quantity of these two protein families, in the endosperm, has a strong i nfluence of some properties like dough swelling and extensibility. Other pr oteins like puroindolines, which were revealed influencing breed texture or granule binding starch synthases (proteins involved in the amylose synthes is) worth to be taken into account to broaden the end-use value of wheal. M olecular analysis of groin components will provide other proteins to be sel ected for more specific wheat end-use values.