Wheat quality components responsive to genic control

Summary Wheat varies through wide limits in chemical composition and in properties seen in the behaviour of flour. The percentages of protein, minerals, vitamins and enzymes may show three-fold, five-fold or greater differences among cargoes of wheat as a result of the combined effects of heredity and environment. Such differences have farreaching effects on nutrition, processing, best use, and cost to the processor and consumer. Different portions of the wheat kernel vary greatly in chemical composition, and the nutritional properties of wheat flours reflect the amount of the different portions of the kernel ultimately included in the product consumed.