have reported accumulation of albumin-globulins sellekchem in response to high temperature in wheat grains [20].It appears that optimum temperature of gliadin synthesis in grains is genotype dependent. The differential effect of temperature leading to relatively higher production of gliadins resulting in reduced dough strength has been reported earlier [19]. The results indicate that C 306 and PBW 343 have different optima temperature for synthesis of glutenin. An increased grain protein and gluten content in response to late water stress as compared to the fully irrigated treatment in a winter bread variety has also been reported earlier [21]. Labuschagne et al. also reported different temperature requirements of polymeric glutenin accumulation in different wheat cultivars [22].

LS conditions are offering higher protein content accompanied by increased albumin-globulin; however, decrease in glutenin content made the flour technically of poor quality. After anthesis, environmental conditions primarily affect kernel size, protein concentration and composition. Temperature and rain fall during grain filling strongly affect grain protein content and gliadin to HMW-GS and LMW-GS ratios [23]. An evaluation of drought and heat effects on wheat in a Mediterranean climate showed the highest grain protein content under warm dry rain-fed conditions and the lowest in the irrigated environment [24].The gluten proteins, glutenin and gliadin, are responsible for flexibility and extensibility of dough. The deterioration in dough quality has been attributed to decline in glutenin-to-gliadin ratio.

The glutenin-to-gliadin ratio was higher in drought-tolerant genotype C 306 as compared to PBW 343 when crop was raised under ES and TS conditions. Under rain-fed conditions, this ratio increased in C 306 whereas it either remained unchanged or declined in PBW 343 on the basis of data of two years. Therefore, it can be concluded that dough quality in C 306 flour is not adversely affected when crop is grown under rain-fed conditions as ES and TS crops. However, when crop is exposed to both drought and high temperature (Figure 1) during LS conditions, the glutenin-to-gliadin ratio declines both in C 306 and PBW 343 (Table 2).Changes in the amount of gluten transcripts or in the temporal regulation of gluten protein genes in response to environmental conditions could lead to alterations in flour quality.

Ratios of the different classes of proteins or of specific proteins within each class could change and thus affect the formation of glutenin polymers [25]. Water deficit and temperature being the important environmental conditions influencing the amount, composition, and/or polymerization of the wheat Cilengitide storage proteins have been reported in earlier studies [21, 26].Among grain mineral nutrients, Zn and Fe deficiencies are the most important global challenge.