Durum wheat (Triticum turgidum L.) is the preferred raw material for the production of pasta worldwide and some speciality bread common in parts of Italy and the Mediterranean region. The quality of such foods in terms of texture, colour, flavour and appearance are determined by raw material quality, processing methods and other ingredients. This review focuses on the raw material composition a...

Wheat is the most essential food crop and taxonomically belongs to family poaceae. Bread wheat is a Hexapliod species with 2n=6x=42 chromosomes having high genetic diversity, the genetic variation enables plant species to adapt to changing environments and provide resistance against different diseases. The scientists are highly interested to study the genetic diversity among wheat varieties mor...

The importance of wheat glutenin polymers in determining the processing quality is generally accepted. Similarly, genetic and molecular studies have provided detailed information on sequences subunits identified associations between individual either good or poor for breadmaking. However, our knowledge themselves, including their masses, structures pathways synthesis assembly, remains incomplet...

Based on the electrophoretic spectrum, analysis, 216 genotypes of spring wheat were identified as belonging to 25 types including 18 types of HMW-glutenin for 188 homogeneous cultivars. Most of the spring wheat KASIB could be characterized by the subunits 2 * 7+9 5+10 (40% genotypes), and subunits 2* 7+9 2+12– (30%) and subunits 1*7+9 5+10– (8%). The diversity appears to be determined by varyin...

The Roegneria of Triticeae is a large genus including about 130 allopolyploid species. Little is known about its high-molecular-weight glutenin subunits (HMW-GSs). Here, we reported six novel HMW-GS genes from R. nakaii and R. alashanica. Sequencing indicated that Rny1, Rny3, and Ray1 possessed intact open reading frames (ORFs), whereas Rny2, Rny4, and Ray2 harbored in-frame stop codons. All of...

High molecular weight glutenin subunits (HMW-GS) are among the major determinant on wheat bread-making quality. Rapid ultra-performance liquid chromatography (UPLC) methods with high resolution and reproducibility for HMW-GS separation were established in this work. A sample could be completely analyzed in less than 12 min by using the optimized UPLC conditions: gradually increasing elution gra...

To meet the demands of different wheat-based food products, traits related to end-use quality become indispensable components in wheat improvement. Thus, markers associated with these are valuable for timely evaluation protein content, kernel physical characteristics, and rheological properties. Hereunder, we report mapping results quantitative trait loci (QTLs) linked traits. We used a dense g...