ABSTRACT
Wheat being the second most important cereal crop after rice is consumed by two-thirds of world population in various forms. Unique food products of wheat can be prepared because of gluten proteins which are capable of forming the fully elastic dough. Wheat has the ability to reduce malnutrition and diseases caused by nutritional deficiencies and can promote nutritional security. Biofortified and quality-rich wheat varieties which are suitable for the production of various food products are bred through conventional breeding. However, various trait-linked molecular markers and biotechnological approaches are the new emerging tools to create genetic variability for the desired traits within less time which will help to produce cultivars with improved quality characteristics. This book chapter reviews how the molecular breeding and recent advances in biotechnological tools can contribute to improve the grain quality of wheat.
