Proteomics of Wheat Flour

Abstract Wheat is a major food crop grown on more than 215 million hectares of land throughout the world. Wheat flour provides an important source of protein for human nutrition and is used as a principal ingredient in a wide range of food products, largely because wheat flour, when mixed with water, has unique viscoelastic properties that make it possible to produce a cohesive dough. The viscoelastic properties are conferred by a complex group of proteins accumulated in the grain during development and form the basis of wheat flour quality. Certain proteins in wheat flour also are responsible for human health problems including allergies, food intolerances, and sensitivities. In recent years, proteomics methods have facilitated the detailed study of the wheat flour proteins and provided new insights into the molecular basis of flour quality and immunogenic potential.