Advances in Starch Synthesis, Starch Properties in Wheat Grain and Their Agronomic Regulation

Starch, main component of wheat grain, is closely related to processing qualities of eastern traditional food such as noodle and steamed bread et al. But the understanding of grain starch in wheat is not enough, relatively weaker compared with study of protein. This review puts the currents state of knowledge about starch synthesis, starch property, and their agronomic regulation, hopefully stimulats further research and understanding on grain starch in wheat.