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