Durum wheat grains (Triticum turgidum L. ssp. durum) are the main source for the production
of pasta, bread and a variety of products consumed worldwide. The quality of pasta is mainly …

Bread wheat can be used to make different products thanks to the presence of gluten, a
protein network that confers unique visco-elastic properties to wheat doughs. Gluten is …

Landraces and ancient cultivars offer the potential for re-selecting key traits and alleles that
might enhance grain yield. A durum wheat collection consisting of 18 landraces (LAN), 5 …

This study explored the natural allelic variation of high molecular weight glutenin subunits
(HMW-GS), puroindolines, and wheat bread making (WBM) gene in Mediterranean bread …

Combining improved grain yield and end-product quality in durum wheat has become an
essential priority for Moroccan breeding programs due to their significant effect on the …

Winter durum wheat is a relatively young crop that is highly adaptable due to its winter type
of growth habit. The priority of breeding and genetic improvement of winter durum wheat is …

Spring durum wheat is an important raw material for producing diverse products such as
couscous, bulgur, bread, and pasta. The quality of the dough is significantly influenced by …

Low molecular weight glutenin subunits (LMW-GS), significantly influence the end-use
quality of flour. In this study, a total of 63 Iranian bread wheat were used to evaluate allelic …

Durum wheat production is highly unpredictable throughout the year because of uncertain
rainfall and frequent dry spells and it is absolutely necessary to characterize the impact of …

Allelic variations in storage-protein genes play a significant role in determining the
properties of wheat flour. This study aimed to investigate allelic diversity in gene blocks …