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New wheat cultivar in Yemen produces superior quality bread loaves.

Arab Universities Journal of Agricultural Sciences
POSSIBILITY OF MAKING HIGH QUALITY WHEAT BREAD FROM RESEARCH-32 WHEAT CULTIVATED LOCALLY IN THE REPUBLIC OF YEMEN
Gihan M. Abu-Elela

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The study looked at using a new type of wheat called Research-32 from Yemen to make high-quality bread. They compared this wheat to a mix of different wheat types called SNABLE. The Research-32 wheat had higher protein, gluten, and water absorption than SNABLE wheat. Bread made from Research-32 wheat with lecithin tasted better than bread made from SNABLE wheat.