Salinity stress tolerance is a physiologically complex trait that is conferred by the large array of interacting mechanisms. Among these, vacuolar Na(+) sequestration has always been considered as one of the key components differentiating between sensitive and tolerant species and genotypes. However, vacuolar Na(+) sequestration has been rarely considered in the context of the tissue-specific e...

Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p < 0.05) increased as Parkia flour level increase in all breads. The resistant starch prepa...

Salinity as well as drought are increasing problems in agriculture. Durum wheat (Triticum turgidum L. ssp. durum Desf.) is relatively salt sensitive compared with bread wheat (Triticum aestivum L.), and yields poorly on saline soil. Field studies indicate that roots of durum wheat do not proliferate as extensively as bread wheat in saline soil. In order to look for genetic diversity in root gro...

Genome-Wide Association Study of Seedling Characteristics in Bread Wheat Cultivars Under Normal and Salt Stress Conditions

Drought is a major environmental constraint responsible for grain yield losses of bread wheat (Triticum aestivum) in many parts of the world. Progress in breeding to improve complex multigene traits, such as drought stress tolerance, has been limited by high sensitivity to environmental factors, low trait heritability, and the complexity and size of the hexaploid wheat genome. In order to obtai...

there is limited knowledge about physiological and biochemical functions of bread wheat and durum wheat genotypes in response to drought stress. to study differences of drought-sensitive bread and durum wheat genotypes to drought stress, this study was conducted under two different irrigation regimes (well-watered and water-stressed treatments) under glasshouse conditions. the experiment was co...

Due to unfavourable climatic conditions, the production of wheat in Mozambique is not sufficient to satisfy national food industrial needs and substantial quantities must be imported at high cost. Bread is currently produced basically using wheat flour. Therefore, this thesis examined the partial replacement of wheat flour by cassava-maize flours in the Mozambican bread manufacturing context an...

Glutenin is a major protein fraction contributing to the functional properties of gluten and dough. The glutenin constitutes 30-40% of the protein in wheat flour and about half of that in gluten. It is essential to identify correct glutenin alleles and to improve wheat quality by selecting alleles that exert favorable effects. Moroccan wheat cultivars are unique in West Asia and North Africa re...