Research Progress on Effect of Wheat Gluten Proteinon on Main Tensile Properties of Dough

In order to accelerate the course of quality improvement of wheat, the effect of gluten protein components on dough tensile properties were reviewed and the effective way to improve wheat quality were discussed in this paper.In order to improve wheat gluten protein quality, on the basis of elite HMW-GS and LMW-GS pyramiding, the optimum proportion of glutenin and gliadin would be determined by rational control of elite gene expression of gliadin.