Abstract

Gluten protein functionality remains the basis of any understanding of the end-product quality of wheat flours. Information about this functionality has been obtained by both in vivo and in vitro studies. Recent advances include structure/function studies of deletion mutants and transformed genotypes, where the genes incorporated were both naturally occurring genes and genes which have been desired to provide specific structural features. The contributions of these specific changes in structure to the rheology of the resulting doughs allow insight into the underlying physical processes that determine dough and end-product properties.