Arezoo Omidvar - Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Khorasgan Branch Isfahan), Islamic Azad University, Isfahan, Iran.
Hajar Abbasi - Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Khorasgan Branch Isfahan), Islamic Azad University, Isfahan, Iran.

INTRODUCTION: Wheat gluten has a vital role in determining the structural properties of products (1). Gluten produced a cohesive viscoelastic network that divide to gliadins and glutenins. Gliadins are monomeric proteins that are responsible to dough viscosity and extensional properties. They are fractioned to α, b, γ and ω original groups (3). Polymers of glutenins are responsible to dough resistance and elasticity and also constitute from low-molecular-weight (LMW) and high-molecular-weight (HMW) that are connected to each other by disulfide bonds (3). Several fractions of glutenins and gliadins have been reported until now. Wheat varieties have the most important role on existence and relative quantities of fractions. In present review paper, methods of separation and specifications of gliadin and glutenin subunits and their effects on qualitative properties of cereal product are investigated.

Wheat Quality, Gluten, Glutenin, Gliadin