Storage proteins account for about 50% of the total protein in mature cereal grains and have important impacts on their nutritional quality for humans and livestock and on their functional properties in food processing. Current knowledge of the structures and properties of the prolamin and globulin storage proteins of cereals and their mechanisms of synthesis, trafficking and deposition in the ...

Background: It has long been recognized that bread making quality traits vary considerably as a result of genotype, environment and their interaction. The present study was aimed at determining the effect of cultivar, environment and their interaction on several bread making quality traits as well as to analyze relationship between these traits, Methods: Hundred forty wheat genotypes originated...

The article presents the results of scientific experiments conducted by Scientific Research Institute Grains and Legumes, Karakalpakstan Institute, on introduction primary seed production Shortanbay-1 variety short soft wheat in conditions Karakalpakstan. focuses basis establishment system winter wheat, which has high productivity breadmaking properties suitable for different soil climate our R...