[HTML][HTML] Wheat quality improvement at CIMMYT and the use of genomic selection on it
Abstract The International Center for Maize and Wheat Improvement (CIMMYT) leads the
Global Wheat Program, whose main objective is to increase the productivity of wheat …
Global Wheat Program, whose main objective is to increase the productivity of wheat …
[HTML][HTML] Improving grain yield, stress resilience and quality of bread wheat using large-scale genomics
P Juliana, J Poland, J Huerta-Espino, S Shrestha… - Nature …, 2019 - nature.com
Bread wheat improvement using genomic tools is essential for accelerating trait genetic
gains. Here we report the genomic predictabilities of 35 key traits and demonstrate the …
gains. Here we report the genomic predictabilities of 35 key traits and demonstrate the …
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation
A Osimani, V Milanović, F Cardinali, A Roncolini… - Innovative food science …, 2018 - Elsevier
Recently, the high nutritional value of edible insects attracted the attention of researchers
and food industry for their potential use in foods with enhanced nutritional characteristics. In …
and food industry for their potential use in foods with enhanced nutritional characteristics. In …
Genomic selection for processing and end‐use quality traits in the CIMMYT spring bread wheat breeding program
Wheat (Triticum aestivum L.) cultivars must possess suitable end‐use quality for release and
consumer acceptability. However, breeding for quality traits is often considered a secondary …
consumer acceptability. However, breeding for quality traits is often considered a secondary …
Effects of glutenins (Glu-1 and Glu-3) allelic variation on dough properties and bread-making quality of CIMMYT bread wheat breeding lines
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 …
specific composition of the glutenins, the major components of gluten. Such proteins are …
Assessing genetic diversity to breed competitive biofortified wheat with enhanced grain Zn and Fe concentrations
Breeding wheat with enhanced levels of grain zinc (Zn) and iron (Fe) is a cost-effective,
sustainable solution to malnutrition problems. Modern wheat varieties have limited variation …
sustainable solution to malnutrition problems. Modern wheat varieties have limited variation …
Effects of adding legume flours on the rheological and breadmaking properties of dough
T Bojňanská, J Musilová, A Vollmannová - Foods, 2021 - mdpi.com
The influence of the addition of four legume flours, chickpea, broad bean, common bean and
red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50: 50: 0-control …
red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50: 50: 0-control …
Challenges to Increasing Dietary Fiber in White Flour and Bread
Increasing the intake of dietary fiber from staple foods is a key strategy to improve the health
of consumers. White bread is an attractive vehicle to deliver increased fiber as it is widely …
of consumers. White bread is an attractive vehicle to deliver increased fiber as it is widely …
Milling, processing and end-use quality traits of CIMMYT spring bread wheat germplasm under drought and heat stress
N Hernández-Espinosa, S Mondal, E Autrique… - Field Crops …, 2018 - Elsevier
The CIMMYT wheat breeding program aims to develop bread wheat (Triticum aestivum L.)
genotypes that have superior grain yields, disease resistance and stress tolerance, along …
genotypes that have superior grain yields, disease resistance and stress tolerance, along …
Identification of CIMMYT spring bread wheat germplasm maintaining superior grain yield and quality under heat-stress
Unpredictable temperatures and rainfall associated with climate change are expected to
affect wheat (Triticum aestivum L.) production in various countries. The development of …
affect wheat (Triticum aestivum L.) production in various countries. The development of …