High Cd content in durum wheat (Triticum turgidum L. var durum) grain grown in the United States and Canada presents potential health and economic problems for consumers and growers. In an effort to understand the biological processes that result in excess Cd accumulation, root Cd uptake and xylem translocation to shoots in seedlings of bread wheat (Triticum aestivum L.) and durum wheat cultiva...

salinity is one of the important problems in the world's agricultural land that each year millions tons of salt from the soil through crop irrigation arrive to arable lands. wheat is one of the first and most important cereal crops in the world that provide staple food for more than a third of the world's population. using modern genetic methods such as sequencing provided quickly and...

Dough rheological and starch pasting properties play an important role in determining processing quality in bread wheat (Triticum aestivum L.). In the present study, a recombinant inbred line (RIL) population derived from a Gaocheng 8901/Zhoumai 16 cross grown in three environments was used to identify quantitative trait loci (QTLs) for dough rheological and starch pasting properties evaluated ...

Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking withou...

Genetic diversity relies on very complex statistical approach that involves variance among alleles at single gene loci, among several loci, between individuals within population and among populations (Smale, 1997). Nevertheless genetic base of crop plants population is also associated with responses to selection pressures. So plant breeding is based on detection and application of genetic varia...

Yellow rust (stripe rust), caused by Puccinia striiformis f. sp. tritici, is one of the most destructive foliar diseases of wheat in Egypt and worldwide. In order to identify wheat genotypes resistant to yellow rust and develop molecular markers associated with the resistance, fifty F8 recombinant inbred lines (RILs) derived from a cross between resistant and susceptible bread wheat landraces w...

Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patient...

There is a growing global concern over the implication of gluten consumption in the everincreasing incidence of coeliac disease (CD), and the gliadin fraction of wheat has been implicated in this life-long intolerance in genetically predisposed individuals. Bread was therefore produced from various blends of maize, cassava, soybeans and pigeon pea flour. Bread from white wheat flour served as c...