The aim of this study was to screen Indian cultivated wheat varieties and list out the
parameters/genes required to be improved for an end-product. Therefore, 30 Indian wheat …

The rheological properties and end-use qualities of many foods are mainly determined by
the types and levels of grain storage proteins (GSPs) in wheat. GSP levels are influenced by …

Three wheat glutenin near isogenic lines (NILs) CB037A, CB037B and CB037C were used
to investigate their quality properties and the transcriptional expression profiles of PDI gene …

Quality of wheat is relative to the factors that make a specific genotype or grain lot suitable
for the processing of a given end product. Conventionally, wheat quality has been …

Glutenins are high-and low-molecular-weight proteins (HMW-G and LMW-G). They play a
determining role in genetic improvement to define industrial quality in flour wheat, so …

Wheat (Triticum aestivum L.) contributes substantially to global food and nutritional security.
With the growing demands under the constraints of depleting natural resources …

High-molecular-weight glutenin subunits (HMW-GS) contribute to dough elasticity and bread
baking quality in wheat. In this study, wheat varieties were classified based on their HMW …

Wheat is the most important cereal crop in Indian subcontinent used for making various
products like bread, chapati, cakes, biscuit, noodle, semolina, chapatti and pasta. The …

Fifteen years grain quality data of 231 high yielding bread wheat genotypes evaluated in
different production environments of India was examined to understand prevalence of high …

Varieties of bread wheat contain three to five high molecular weight (HMW) subunits of
glutenin. The high molecular weight (HMW) subunits of glutenin are coded by genes at three …