Quality of wheat comprise both technological and nutritional aspects. However, basically all type of quality characteristics of the wheat grain is determined by amount and composition of different compounds. For most of the technological applications, the proteins – their amount, composition and opportunities to build structures, are of outmost importance in determining end‐use properties. In terms of nutrition, the amount and composition of minerals, vitamins and phytochemicals in the wheat grain plays a major role. Genotype and environment are equally important and together with their interactions plays a significant role for the determination of the content and composition of most of the mentioned compounds. The focus of the present research has been to evaluate and describe how various compounds in the wheat grain, including proteins and their polymerization behavior, as well as minerals, and polyphenols, vary due to genotype, environment and their interactions. Furthermore, changes as a result of processing was evaluated, together with formation of protein structures and how structural changes are related to quality.

In general, protein content, composition and structures were found strongly related to end‐use properties, where the specific protein composition to a high degree is genetically determined, while protein content as well as polymerization of the proteins were found determined by both genotype and environment as well as their interactions. Important parameters determining the protein polymerization behavior and ability to form structures during processing were nitrogen availability during wheat development and genetically determined plant development rhythm, although temperature during plant development interacts with the impact of the mentioned parameters. Suitable protein composition contributed to structural features, through disulfide-sulfhydryl exchange reactions, correlating to high quality products, In order to improve functionality and end‐use quality of wheat‐ and gluten‐based products, increased understanding of gluten protein polymer structures are extremely important.

Minerals are often considered as mainly determined by soil conditions and less by genotypic and other environmental factors. However, our results shows a great variation also over genotypes and interactions with cultivation systems, which opens up large opportunities for high nutritional yields from some combinations. Similarly a large variation in phenolic compounds was detected due to genotypic-environmental interactions. Thus, to understand the interplay between the various environmental and agronomic factors and their impact on nutritional and technological quality of a wheat flour, simultaneous studies on several compounds over a large material from various environment is a prerequisite and modeling is a useful complementing tool.