Bread wheat is a leading cereal crop worldwide. Limited amount of superior allele loci restricted the progress of molecular improvement in wheat breeding. Here, we revealed new allelic variation distribution for 13 yield-related traits in series of genome-wide association studies (GWAS) using the wheat 90K genotyping assay, characterized in 163 bread wheat cultivars. Agronomic traits were inves...

Bread is an elementary part of the western diet, and especially rye bread is regarded as an important source of fibre. We investigated the heritability of eating bread in terms of choice of white and rye bread and use-frequency of bread in female and male twins in Denmark and Finland. The study cohorts included 575 Danish (age range 18-67 years) and 2009 Finnish (age range 22-27 years) adult tw...

The narrow genetic variation of bread wheat is one of the limitations to improve it for drought-tolerance. The research carried out to study the responses of different genotypes and traits to imposed moisture stress. The plant material comprised of 10 Aegilops tauschii accessions as well as a tolerant (BW2) and a susceptible (BW1) bread wheat cultivar. To assess the root and shoot-traits, two s...

In order to identify the effects of different levels of nitrogen fertilizer on seed yield and seed growth indices of some bread and durum wheat genotypes, a field experiment was conducted in 2013-2014 in Khuzestan Agricultural and Natural Resource Research Center. The experiment was designed as a split plot with three replications. Nitrogen application rates (50, 100 and 150 kg N.ha-1) were ass...

Bread quality index was established using the instrumental analysis of bread parameters 12 that influence the consumers’ acceptability. The instrumental methods that describe 13 bread appearance, structure and texture have been chosen in order to enable the 14 identification and quantification of main discrepancies of wheat bread produced by 15 different processes such as fully baked frozen bre...