problem 1: How Osborne and Shewry categorization of wheat proteins distinct?

problem 2: Why gluten polypeptides are known as prolamins?

problem 3: What structural and molecular differences are there in gliadin and glutenin polypeptides?

problem 4: Wheat gluten proteins encompass very low charge density. How this property of gluten proteins is significant to end-use quality of bakery products?

problem 5: What is the significance of total number and relative position of cysteine residues on the gluten polypeptides?

problem 6: What are the effects will variations in flour protein content encompass on baked product quality?

problem 7: How protein composition led to the varietal variation in end-use quality of wheat?

problem 8: High molecular weight glutenin polypeptides are quantitatively small component of gluten proteins; however they are functionally significant polypeptides of gluten. Validate this statement.

problem 9: How glutenin subunits 5+10 act superior to subunit pair 2+12 in the bread making?

problem 10: Why strong flour is suggested for bread making and weak flour is suggested for the biscuit making?

problem 11: Describe the manufacturing methods, uses and functionality of the wheat gluten.

problem 12: List all the main enzymes of wheat and describe their technological importance.