Wheat is a major cereal crop providing energy and nutrients to the billions of people around
the world. Gluten is a structural protein in wheat, that is necessary for its dough making …

To improve food security, plant biology research aims to improve crop yield and tolerance to
biotic and abiotic stress, as well as increasing the nutrient contents of food. Conventional …

Coeliac disease is an autoimmune disorder triggered in genetically predisposed individuals
by the ingestion of gluten proteins from wheat, barley and rye. The α‐gliadin gene family of …

Wheat gluten has an immense impact on human nutrition as it largely determines the
processing properties of wheat flour, and in particular the ability to make leavened breads …

An increasing demand of gluten-free (GF) products is caused by a growing number of
diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet …

Great progress has been made over the past decade with respect to the application of
biotechnology to generate nutritionally improved food crops. Biofortified staple crops such as …

Ingestion of gluten proteins (gliadins and glutenins) from wheat, barley and rye can cause
coeliac disease (CD) in genetically predisposed individuals. The only remedy is a strict and …

Polyploidy has played a central role in plant genome evolution and in the formation of new
species such as tetraploid pasta wheat and hexaploid bread wheat. Until recently, the high …

Wheat is a staple cereal in the human diet. Despite its significance, an increasing
percentage of the population suffers adverse reactions to wheat, which are triggered by …

Gluten is composed of glutenins and gliadins and determines the viscoelastic properties of
dough and end‐use quality in wheat (Triticum aestivum L.). Gliadins are important for wheat …