Technical Abstract: Advances in proteomics and genomics have improved our understanding of the gluten proteins, a complex and functionally important protein group. Proteomic approaches also have been used to identify other proteins that may play roles in wheat flour functionality, to assign genes for gluten proteins to specific chromosomes, to evaluate protein accumulation profiles during grain development, to investigate redox regulation in the endosperm, to distinguish different wheat varieties, to provide insight into changes in the proteome that occur during grain development as a result of environmental conditions, and to identify proteins and metabolic pathways in amyloplasts. Proteomics research is leading to a better understanding of the manner in which environment impacts the biosynthesis and accumulation of protein and starch in the endosperm and, ultimately, the quality of the flour.