This is actually a very interesting question and discussion. The first thing I notice when I pour a commercial beer is the head, or lack thereof, and retention. No head or very poor (unless that is appropriate for the style) makes me question the quality of the beer and the brewer. This translates to my own beers and nothing angers me more than pouring a beer and not seeing a nice billowing head.
In my experience, I have brewed beers with wheat that had too much head and awesome retention. I have also brewed with no wheat, and still had great head formation and retention. This goes the other way as well. While it may help, I think it is a combination of factors not the least of which is the overall quality of your brewing session, proper fermentation, and adequate time. And a clean glass!