ABSTRACT
Wheat is one of the first domesticated food crops in history and has been a staple food for many civilizations. It is the primary crop grown across an exceptionally diverse range of environments. Among the cereal crops, wheat is grown worldwide in terms of production and utilization. Its grain consists of unique layers and provides a major source of energy, protein, and dietary fiber for daily nourishment. Its flour has the protein complex called gluten that confers the viscoelastic properties that allow dough to be processed into bread, pasta, noodles, and other bakery products. Wheat also contributes essential amino acids, minerals, vitamins, and beneficial components to human health. Whole grain wheat products are recommended for healthy diets as being recognized sources of dietary fiber and antioxidant substances. Crop production is affected by many factors (i.e. climate, genetic, soil properties, stress conditions, water management) and it is necessary to understand which factor controls or modifies the chemical composition and nutritional aspects of grain that limits producing healthy foods. Therefore, we aimed to evaluate grain antioxidant activity and protein quality changes based on agronomic, climate, and genetic factors. This chapter is written mainly for agronomists, breeders, physiologists, and chemists working in fields related to wheat products and production processes.
