Elucidation of the composition, functional characteristics, and formation mechanism of wheat
quality is critical for the sustainable development of wheat industry. It is well documented …

Wheat is the most important crops worldwide, providing about one-fifth of the daily protein
and calories for human consumption. The quality of cereal-based products is principally …

The high The high-and low-molecular-weight glutenin subunits are major contributors to
dough strength and elasticity, through their influence on glutenin polymer structure. The …

Abstract Psathyrostachys huashanica Keng (2n= 2x= 14, NsNs) is considered as a valuable
wild germplasm for wheat improvement on account of its numerous outstanding traits …

Wheat bread-making quality can be improved by use of high-molecular-weight glutenin
subunits (HMW-GSs) from wild relatives. Aegilops longissima is a close relative of wheat that …

Abstract Psathrostachys huashanica (P. huashanica), a wild relative of common wheat, is
widely used in wheat variety improvement because of its many beneficial properties. In this …

The aim of this study was to clarify the effects of the high‐molecular‐weight glutenin subunits
(HMW‐GSs) 1Dx3+ 1Dy12 (3+ 12) and 1Dx4+ 1Dy12 (4+ 12) at the Glu‐D1 locus on gluten …

The quality of wheat primarily depends on its storage protein quality, especially in regards to
gluten content and high-molecular-weight glutenin subunits (HMW-GS). The number of …

Wheat landraces have abundant genetic variation at the Glu-1 loci, which is desirable
germplasms for genetic enhancement of modern wheat varieties, especially for quality …

To improve the yield and quality of wheat is of great importance for food security worldwide.
One of the most effective and significant approaches to achieve this goal is to enhance the …