section_path: Breeding objectives/For gluten content
section_name: For gluten content
paragraph_text: For gluten content
  
  Modern bread wheat varieties have been cross-bred to contain greater amounts of gluten, which affords significant advantages for improving the quality of breads and pastas from a functional point of view. 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 immunostimulatory potential of modern winter wheat."