Abstract
In this review, I would like to summarize some recent innovations in the analysis of wheat quality, illustrated with a few examples. After a brief history of the main targets that have driven selection up to the present day, grain yield, protein content and protein quality, I will explain why studies relating wheat grain characteristics to quality (which appears to be a compromise of many different properties: technological, sanitary, nutritional, sensory, economic) are complex and how the entire production chain may impact the characteristics of the final product. I will then illustrate recent developments that focus on the relationships between grain characteristics and flour properties, notably through non-destructive methods, molecular probes, and “omic” studies, as well as the miniaturization of characterization and processing tools, multi-scale studies and data management. Finally, I will identify possible future directions to better understand, improve, or predict wheat product quality.