ABSTRACT
Quality of wheat is relative to the factors that make a specific genotype or grain lot suitable for the processing of a given end product. Conventionally, wheat quality has been associated with the functionality of wheat in processing and in creating end products with the desired attributes: breads and cakes with high volumes; noodles with glossy, attractive appearances and appropriate mouthfeels; or cookies with large spreads and friable textures. Generalized quality requirements for common wheat-based products are listed in Table 1. The concept of quality could easily be expanded to include grain colour and nutrition (e.g. coloured wheats; Abdel-Aal et al., 2016; Li et al., 2015; Hu et al. 2007; Li et a., 2006; Li et al., 2005), flavour and aroma (e.g. Kiszonas et al., 2015a; Challacombe et al., 2012), and fibre content (Ward et al., 2008). Fibre, in particular, also profoundly affects processing attributes. Some of the preceding traits are more important in whole-grain applications, but there is renewed enthusiasm for diets containing whole grains, the benefits of which are well established (Butler et al., 2011; Park et al., 2011; Fardet, 2010; Jones and Engleson, 2010).
