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Novel approaches to modifying wheat flour processing characteristics and health attributes: From genetics to food technology

Islam, S., Ma, W., Yan, G., Bekes, F. and Appels, R. (2012) Novel approaches to modifying wheat flour processing characteristics and health attributes: From genetics to food technology. In: Cauvain, S.P., (ed.) Breadmaking: Improving quality, Second Edition. Elsevier Inc., pp. 259-295.

Link to Published Version: http://dx.doi.org/10.1533/9780857095695.1.259
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Abstract

Combinations of genetic variation and the addition of flour from non-wheat sources are discussed as approaches to modifying the processing and health attributes of wheat bread. Natural variation in the major seed proteins (comprising the gluten complex) affecting flour quality has been extremely well characterized and GM approaches have been used to investigate further sources of variation. Variation leading to changes in antigenicity and allergenicity can now be characterized as the responses of humans to the consumption of wheat products are more fully understood. Modern as well as traditional applications of food processing can decrease or increase epitopes in gluten proteins, thus more focus is argued to be required on the identification and details of toxic epitopes associated with specific health problems. In view of the level of gluten sensitivity within a proportion of the human population, the preparation of bread with lower or no gluten is considered to be a priority.

Publication Type: Book Chapter
Murdoch Affiliation: Centre for Comparative Genomics
Publisher: Elsevier Inc.
URI: http://researchrepository.murdoch.edu.au/id/eprint/22750
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