Roasted Grains and Head Formation/Retention

Is there any established relationship? My question arises from my plan to use Briess Midnight Wheat in a batch this weekend.

I can't imagine that the good foam proteins of the roasted wheat survive the kiln, but it got me wondering about whether roasted malts in general influence head. It's hard for me to say one way or another based on my own experience. My earlier stouts were often sort of flat, but I've become a better brewer since then and understand how to carbonate my beers more thoroughly. Nowadays my stouts almost always have oat flakes or oat malt in them and I keg them and I get good head formation and retention, which could be all about the oats. The batch I'm doing this weekend has no oats (more of a black IPA, if you will, then a stout).