Wheat is one of the main food crops in the world, which is grown on more than 17 % of arable land and consumed by approximately one third of the world’s population. The grain of this crop is well stored and relatively easily processed into food and feed products, provides more than 20 % of the total calorie content of the human diet, therefore improving the quality of wheat grain is of global importance. This review presents the current state of research on wheat grain quality and the progress that has occurred in recent decades in the field of studying its main indices, as well as methods for genetic improvement of this trait. The main morphological, technological and physicochemical characteristics of wheat grain quality are considered in detail. Modern data on genes and key enzymes of the biosynthesis of the main wheat grain proteins, in particular gluten and non-gluten, are presented, as well as their composition, structure, function, and their role in the baking properties of flour. Data on the genetics of storage proteins, gene expression, and the prevalence of their alleles are presented. The possibilities of increasing the protein content in wheat grain are analyzed as one of the strategic tasks of modern breeding. The role of starch and grain hardness in determining the technological and baking properties of flour is highlighted. Attention is paid to the genetic control of quality traits and the influence of environmental factors on them. Biotechnological approaches that are currently widely used to improve the wheat grain quality are considered. Information on modern strategies in breeding for the wheat grain quality is presented. Practical achievements of scientists of the Institute of Plant Physiology and Genetics of National Academy of Sciences of Ukraine in improving the wheat grain quality are considered.
Keywords: wheat, grain quality, morphological, technological, physicochemical characteristics, genetic improvement
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