Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins. high molecular weight glutenin subunits (HMW-GS). https://parisnaturalfoodes.shop/product-category/chromic-active-200/