"Analyses by the team of scientists show that, overall, modern wheat varieties contain slightly less protein than old ones. In contrast, the gluten content has remained constant over the last 120 years, although the composition of the gluten has changed slightly. While the proportion of critically viewed gliadins fell by around 18 percent, the proportion of glutenins rose by around 25 percent. In addition, the researchers observed that higher precipitation in the year of the harvest was accompanied by a higher gluten content in the samples."
"Surprisingly, environmental conditions such as precipitation had an even greater influence on protein composition than changes caused by breeding. In addition, at least on the protein level, we have not found any evidence that the immunoreactive potential of wheat has changed as a result of the cultivation factors," explains Katharina Scherf, who is now continuing her research as a professor at the Karlsruhe Institute of Technology (KIT).
Leibniz-Institute for Food Systems Biology at the Technical University of Munich
https://www.leibniz-lsb.de/en/press-public-relations/translate-to-englisch-pressemitteilungen/translate-to-englisch-pm-20200811-pressemitteilung-wheatscan/
Is modern wheat off the hook?
Gluten in wheat: What has changed during 120 years of breeding?
Freising, August 11,2020