There is no GE wheat on the market anywhere, i.e. genetic engineering cannot have changed gluten in wheat yet -- but it could well have the potential to do so and help solve the problem. For instance see: http://dx.doi.org/10.1073/pnas.1007773107

Hi Alexander,

thanks for this.

While I realize that there is considerable research on gluten in relation with gluten sensitivity, I would be more interested in breeding efforts to enhance gluten in relation with "baking quality". I read some articles by researchers working for the food industry, particularly addressing the question on how to effectively change gluten in wheat to enhance "baking quality". I'm an archaeobotanist working on the origins of agriculture and looking to a long time of breeding particularly since the 19th cent. I believe that the breeds have changed a lot, compared to the Neolithic plants. 

Because we cannot yet extract meaningful results from proteins in archaeological grains, I would be interested in historic changes, and thought there may be data out there.

Any other ideas would be very welcome. Thanks in advance.

Dr. Bob Graybosch at the University of Nebraska working for the ARS has very good information on this. 

Many thanks David!

I will contact Bob.

Monasterio and Graham (2000) looked into changes of trace minerals in wheat over time (see Figure 1), but perhaps they know also about trends in gluten... 

Monasterio I, Graham RD (2000). Breeding for Trace Minerals in Wheat. Food and Nutrition Bulletin 21: 392-396. http://www.ingentaconnect.com/content/nsinf/fnb/2000/00000021/00000004/art00009

Great, thanks a lot!

s

Again no focus on gluten, but grain composition in wheat over time -- protein goes down, though: http://dx.doi.org/10.1016/j.eja.2015.03.004