PREDICTION OF WHEAT QUALITY - SUCCESS AND DOUBTS

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.