The objective of this study was to determine genotype× environment interactions (GEI)
obtained in wheat production in southeast Europe for protein content, sedimentation value …

Narrow genetic diversity in the wheat gene pool restricts the improvement of wheat quality
traits. Aegilops tauschii possesses valuable genetic diversity that can be used to improve not …

The allelic combinations of high molecular weight glutenin subunits (HMWGs) encoded by
the Glu-1 loci are related to the variability in the viscoelastic properties of dough. Subunit 5+ …

During the period 2004–2006, grain yield and quality characteristics of ten winter wheat
(Triticum aestive L.) varieties from the very good, good and satisfactory baking quality …

Genotype-by-environment interaction (GEI) is often a great challenge for breeders since it
makes the selection of stable or superior genotypes more difficult. In order to reduce …

The present study was conducted to evaluate the genotype x environment interaction of the
yield and quality traits for five bread wheat varieties commonly grown in the Southeastern …

Gluten proteins in wheat grains are generally considered one of the most important factors in
determining dough properties and bread quality. In this study, wheat protein quality …

Background The subject of this research was to investigate the level of expression of genes
encoding protein disulfide isomerase (PDI) in cultivars and lines of wheat with different …

In this study, a total of 64 wheat lines plus two parents with variying high molecular weight
glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS) that …

Abstract Knowledge of the composition subunits of proteins glutenins makes it much easier
to determine the quality and suitability of the final product obtained from gluten. It is …