Understanding the genetic basis of quality-related traits contributes to the improvement of
grain protein concentration (GPC), grain starch concentration (GSC), and wet gluten …

In wheat breeding, improved quality traits, including grain quality and dough rheological
properties, have long been a critical goal. To understand the genetic basis of key quality …

Background Wheat processing quality is an important factor in evaluating overall wheat
quality, and dough characteristics are important when assessing the processing quality of …

Bread wheat is a highly adaptable food crop grown extensively around the world and its
quality genetic improvement has received wide attention. In this study, the genetic loci …

Wheat cultivars are genetically crossed to improve end-use quality for traits as per demands
of baking industry and broad consumer preferences. The processing and baking qualities of …

Wheat is one of the most important cereal crops of global importance. Wheat crop provides
one-fifth of the daily calories and dietary proteins for human consumption. Improving grain …

Grain quality traits are the key factors that determine the economic value of wheat and are
largely influenced by genetics and the environment. In this study, using a meta‐analysis of …

Wheat is a staple cereal crop that is crucial for food security and human health. Improving
wheat quality has become an essential task for breeders to meet escalating market demand …

To investigate the genetic basis of processing quality-and yield-related traits in bread wheat
(Triticum aestivum L., AABBDD), a systematic analysis of wheat processing quality-and yield …

Quality, specifically protein content and gluten strength are among the main objectives of a
durum wheat breeding program. The aim of this work was to validate quantitative trait loci …