Our global population is growing at a pace to exceed 10 billion people by the year 2050.
This growth will place pressure on the agricultural production of food to feed the hungry …

Only modest progress has been made in the molecular genetic improvement of wheat
following the production of the first transgenic plants in 1992, made possible by the …

The quality of wheat flour is largely determined by the properties of gluten proteins.
Chemical components that influence gluten proteins are used as flour improvers in the flour …

The processing properties of the wheat flour are largely determined by the structures and
interactions of the grain storage proteins (also called gluten proteins) which form a …

Wheat is one of the most important staple food crops of the world, and continuous genetic
improvement is vital to meet the demands of the rapidly growing world population …

Water deficit and high temperatures are the main environmental factors which affect both
wheat yield and technological quality in the Mediterranean climate. The aim of the study was …

Glutens, the storage proteins in wheat grains, are a major source of protein in human
nutrition. The protein composition of wheat has therefore been an important focus of cereal …

Among cereals, wheat is a unique gift of nature to the mankind. Once wheat grain is
converted into dough, it can be moulded into innumerable products of the choice, depending …

In this study, the effects of microwave treatment on protease activity, dough properties and
protein quality in sprouted wheat were investigated. Microwave treatment led to a significant …

In the present work the effects on dough quality by the down-regulation of γ-gliadins in
different genetic backgrounds of bread wheat were investigated. RNAi-mediated silencing of …