Agricultural and Biological Sciences
6 years ago

Revolutionizing Iranian Bread: New Wheat Varieties Promise Superior Gluten Quality

Genetic diversity for high- and low-molecular weight glutenin subunits in local and commercial bread wheat cultivars released since 1951 in Iran: I- Irrigated
Mohsen Esmaeilzadeh Moghaddam, M. R. Jalal Kamali, Roberto J. Peña, G Najafian

Paper Summary

Related papers

Theme background image
Agricultural and Biological Sciences
3 years ago

New wheat discovery boosts global food quality and nutrition levels!

Wheat Breeding
Effective Microorganisms
Maize Yield
2 views
Theme background image
Agricultural and Biological Sciences
4 years ago

New wheat study reveals key to baking perfect bread every time!

Wheat Breeding
Forage Production
Turf Grasses
Theme background image
Agricultural and Biological Sciences
4 years ago

New wheat study reveals key to stickier, tastier bread production.

Wheat Breeding
Yeast Systematics
Turf Grasses
2 views

The study looked at different types of wheat grown in Iran since 1951 to see how their genetic makeup affects bread quality. They found that certain genes at specific locations in the wheat DNA influence the texture and quality of bread. By focusing on breeding wheat with these specific genes, the researchers believe they can improve the overall quality of bread made from Iranian wheat.