Abstract

One of the most important tasks of cereal science is to relate end-product and handling quality to genes involved
in determining certain attributes of quality. It requires a good understanding of the complex nature of quality that can lead to
the proper measurement/prediction of these attributes. This overview aims to describe an integrated approach of evaluating
the contribution of different gluten proteins in determining quality attributes where the in vitro reconstitution approach is
applied in combination with mathematical modelling. The individual and interactive effects of gluten proteins on dough
properties can be monitored by the reconstitution approach using both wheat and rice as a base fl our.