Publisher Summary This chapter focuses on genetic studies related to wheat gluten protein.
The importance of wheat in food processing and human nutrition has resulted in a massive …

Wheat provides nutrients and the raw materials for industrialized food production. Recent
global economic trends and increases in urban population growth have led to an increased …

Of all the cereal grains, wheat is unique because wheat flour alone has the ability to form a
dough that exhibits the rheological properties required for the production of leavened bread …

To understand the genetic and biochemical basis of the bread makingquality of wheat
varieties, a large experiment was carried out with a set of162 hexaploid bread wheat …

Genotype (G), environment (E) and their interaction (GEI) play an important role in the final
expression of grain yield and quality attributes. A multi-environment trial in wheat was …

The impact of breeding on grain yields of wheat varieties released during the 20th century
has been extensively studied, whereas less information is available on the changes in …

Centric translocations of the short arm of rye (Secale cereale L.) chromosome 1R are useful
in wheat (Triticum aestivum L.) breeding because they confer resistance to several pests …

Knowledge of composition of high molecular weight glutenin subunits (HMW‐GS) and low
molecular weight glutenin subunits (LMW‐GS) and their associations with pan bread and …

A new genetic linkage map was constructed based on recombinant inbred lines (RILs)
derived from the cross between the Chinese winter wheat (Triticum aestivum L.) varieties …

Wheat dough characteristics and end-use quality are strongly influenced by the amount and
specific composition of the glutenins, the major components of gluten. Such proteins are …