Expanding plant‐based protein applications is increasingly popular. Polyphenol interactions
with wheat gluten proteins can be exploited to create novel functional foods and food …

Background and objectives Wheat (Triticum spp. L.) is a leading cereal contributing to the
nourishment of humankind. Since its domestication ca. 12,000 years ago, humans have …

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 …

Simple Summary Wheat (Triticum aestivum L.) breeding programs mainly focus on
improving grain yield, biotic and abiotic stress tolerance, and end-use quality traits. End-use …

Recent technological advances in next-generation sequencing (NGS) technologies have
dramatically reduced the cost of DNA sequencing, allowing species with large and complex …

Soft white wheat is a wheat class used in foreign and domestic markets to make various end
products requiring specific quality attributes. Due to associated cost, time, and amount of …

Flour colour, kernel hardness, grain protein content and wet gluten content are important
quality properties that determine end use in bread wheat. Here, a wheat 90K genoty** …

Key message Thirty environmentally stable QTL controlling grain size and/or plant height
were identified, among which QTgw. cau-7D was delimited into the physical interval of …

Protein-and starch-related quality traits, which are quantitatively inherited and significantly
influenced by the environment, are critical determinants of the end-use quality of wheat. We …

Identification and exploration of the genetic architecture of traits related to yield, quality, and
drought and heat tolerance is important for yield and quality improvement of wheat through …