High protein bread wheat flour
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
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MCPD - b3470e56-5393-4927-a2e2-383cf3f3fc75.xlsx
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