Editing Wheat (section)

=== For gluten content ===

Modern bread wheat varieties have been [[breeding (plant)|cross-bred]] to contain greater amounts of gluten,<ref>{{Cite journal|last=Belderok|first=B.|s2cid=46259398|date=1 January 2000|title=Developments in bread-making processes |journal=Plant Foods for Human Nutrition |location=Dordrecht, Netherlands|volume=55 |issue=1|pages=1–86 |pmid=10823487 |doi=10.1023/A:1008199314267}}</ref> which affords significant advantages for improving the quality of breads and pastas from a functional point of view.<ref name="Delcour-2012">{{cite journal|pmid=22224557|year=2012 |last1=Delcour |first1=J. A. |title=Wheat gluten functionality as a quality determinant in cereal-based food products|journal=Annual Review of Food Science and Technology |volume=3 |pages=469–492 |last2=Joye |first2=I. J. |last3=Pareyt |first3=B. |last4=Wilderjans |first4=E. |last5=Brijs |first5=K. |last6=Lagrain |first6=B. |doi=10.1146/annurev-food-022811-101303 |url=https://www.researchgate.net/publication/221728752}}{{open access}}</ref> However, a 2020 study that grew and analyzed 60 wheat cultivars from between 1891 and 2010 found no changes in albumin/globulin and gluten contents over time. "Overall, the harvest year had a more significant effect on protein composition than the cultivar. At the protein level, we found no evidence to support an increased [[immunostimulant|immunostimulatory]] potential of modern winter wheat."<ref name="Pronin-2020">{{cite journal |last1=Pronin |first1=Darina |last2=Borner |first2=Andreas |last3=Weber |first3=Hans |last4=Scherf |first4=Ann |title=Wheat (''Triticum aestivum'' L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents |journal=[[Journal of Agricultural and Food Chemistry]] |date=10 July 2020 |volume=68 |issue=46 |pages=13247–13256 |doi=10.1021/acs.jafc.0c02815 |pmid=32648759 |bibcode=2020JAFC...6813247P |s2cid=220469138 }}</ref>