Proteins in wheat flour enable dough elasticity necessary for many types of breads, and for nutritional quality. This subset identifies bread wheat (Triticum aestivum) materials that exhibit high (>14.16%) flour protein concentration.
Wheat and other cereals should always be part of a healthy and nutritious balanced diet for most of the population. Its consumption is highly recommended to ensure an appropriate intake of dietary fiber, minerals, vitamins, and other beneficial bio- compounds present in the wheat grain. Wheat not only supplies 20 percent of the world’s food calories and protein, but has important benefits beyond nutrition.
Source: CIMMYT Wheat Germplasm Bank
MCPD passport data
MCPD - b3470e56-5393-4927-a2e2-383cf3f3fc75.xlsx
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List of accessions included in the subset
MEX002
• DOI: 10.18730/BW8QBMEX002
• DOI: 10.18730/C2F7UMEX002
• DOI: 10.18730/C3497MEX002
• DOI: 10.18730/C34GEMEX002
• DOI: 10.18730/C34MJMEX002
• DOI: 10.18730/C34NKMEX002
• DOI: 10.18730/C34QNMEX002
• DOI: 10.18730/C34RPMEX002
• DOI: 10.18730/C35B4MEX002
• DOI: 10.18730/C35E7MEX002
• DOI: 10.18730/C35JBMEX002
• DOI: 10.18730/C35KCMEX002
• DOI: 10.18730/C35TKMEX002
• DOI: 10.18730/C36PAMEX002
• DOI: 10.18730/C36QBMEX002
• DOI: 10.18730/C36RCMEX002
• DOI: 10.18730/C36TEMEX002
• DOI: 10.18730/C36VFMEX002
• DOI: 10.18730/C36WGMEX002
• DOI: 10.18730/C36YJMEX002
• DOI: 10.18730/C372PMEX002
• DOI: 10.18730/C374RMEX002
• DOI: 10.18730/C376TMEX002
• DOI: 10.18730/C37E$MEX002
• DOI: 10.18730/C380FMEX002
• DOI: 10.18730/C385MMEX002
• DOI: 10.18730/C388QMEX002
• DOI: 10.18730/C389RMEX002
• DOI: 10.18730/C38FYMEX002
• DOI: 10.18730/C38GZMEX002
• DOI: 10.18730/C399KMEX002
• DOI: 10.18730/C39DQMEX002
• DOI: 10.18730/C39GTMEX002
• DOI: 10.18730/C3A16MEX002
• DOI: 10.18730/C3A8DMEX002
• DOI: 10.18730/C3ABGMEX002
• DOI: 10.18730/C3BGGMEX002
• DOI: 10.18730/C3BPPMEX002
• DOI: 10.18730/C3C2$MEX002
• DOI: 10.18730/C3C83MEX002
• DOI: 10.18730/C3CD8MEX002
• DOI: 10.18730/C3CE9MEX002
• DOI: 10.18730/C3CSMMEX002
• DOI: 10.18730/C3CVPMEX002
• DOI: 10.18730/C3D0VMEX002
• DOI: 10.18730/C3D2XMEX002
• DOI: 10.18730/C3DC2MEX002
• DOI: 10.18730/C3DF5MEX002
• DOI: 10.18730/C3DH7MEX002
• DOI: 10.18730/C3DJ8